Pam Collacott - Trillium Cooking School


Makes about 6 cups.

1 orange and 1 lemon, peeled, seeded, finely chopped
1 cup cranberry vinegar
1 cup apple cider vinegar (use 2 cups cider vinegar 
if cranberry vinegar unavailable)
2 1/2 cups firmly packed brown sugar
2 cups raisins
1 cup fresh or frozen cranberries
1 cup chopped onion
1/2 cup chopped crystallized ginger
1/4 cup dried cranberries
1 large clove garlic, minced
2 tablespoons minced fresh ginger
1 1/2 teaspoons salt
1 teaspoon chili powder
Dash ground cloves and cayenne pepper
2 apples, peeled cored, chopped
2 pears, peeled, cored, chopped

1. Place all ingredients except apples and pears in 
large heavy saucepan. Cook over high heat, stirring 
often, until mixture comes to a boil. Turn heat to 
low; simmer for 1/2 hour, stirring occasionally.

2. Add apples and pears. Adjust burner temperature 
so that mixture boils gently. Cook for 1/2 hour more, 
or until chutney is thick and syrupy.

3. Spoon into 6 or 7 hot sterilized 1-cup canning jars. 
Wipe the rims of the jars. Seal with new 2- piece 
canning lids that have been boiled for 5 minutes. 
Add rings, tightening only until light resistance is 
felt: fingertip tight. 

4. Bring preserving kettle of water to boil. Place 
filled jars in kettle so that water covers jars by 1 
inch. When water returns to boil, set timer for 
10 minutes.  Boil on high heat for 10 minutes. Remove 
jars. As they cool, you will hear each jar lid pop as 
it seals. If this does not happen and inner lids do not 
vacuum seal, you must remove lids, wipe rims clean and 

5. Label jars and store in a cool dark place for 4 
weeks before using. Refrigerate jars after they are