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Contest-Winning Winter Fruit Chutney

The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 half-pints


  • 2 cups cider vinegar
  • 1 medium onion, finely chopped
  • 1/2 cup water
  • 1 tablespoon ground ginger
  • 1 tablespoon grated orange zest
  • 1-1/2 teaspoons salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups packed brown sugar
  • 2 medium ripe unpeeled pears, finely chopped
  • 2 cups fresh or frozen cranberries
  • 1 large tart unpeeled apple, finely chopped
  • 1/2 cup dried currants


  • In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes.
  • Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened.
  • Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutrition Facts
2 tablespoons: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 119mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 0 protein.

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