Tomato Cranberry Chutney
Instructions:
- Makes about 7 cups
- 8 large red tomatoes
- 2 large red bell peppers, cored, seeded, and chopped
- 1 large red onion, chopped
- 1 orange, peeled and cut into segments, plus
- 1 tablespoon grated orange zest
- One 4-inch piece of fresh ginger, peeled and minced
- 1 cup dried cranberries
- 1 cup red wine vinegar
- 1 cup granulated sugar
- 1â„2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon mustard seeds
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1â„2 teaspoon red pepper flakes
- Bring a large pot of water to a boil over high heat. Meanwhile, place a large bowl of ice water in the sink.
- Once the water boils, drop in the tomatoes and cook for 30 seconds, just to loosen their skins. Transfer with a slotted spoon to the ice water bath. Cool completely, then slip off the skins and discard them. Roughly chop the tomatoes.
- Place the chopped tomatoes and the rest of the ingredients in a large saucepan; bring to a simmer over medium-high heat, stirring often.
- Reduce the heat to low and simmer uncovered, stirring often, until thickened, about 45 minutes.
- Continue cooking, stirring constantly to prevent scorching, until ketchup like, about 15 more minutes.
- Spoon into clean glass canning jars, seal, and store in the refrigerator for up to 1 month.