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Author Notes: It's that time of year when oranges are everywhere. Seems like as good a time as any to can up some delicious orange-based chutney. The chutney I ended up with is sweet and tangy, with a nice hint of sage, which is perfect with roast, especially pork.
It's a very simple recipe, and the way I did it, required little more than measuring (sort of), chopping and boiling down the fruits.
Herewith, the recipe.
Hope you enjoy it. —nonreactivepan
Makes 7 4 oz jars
Make the Chutney
- 3 to 4 pounds Oranges, cut into 8 pieces each
- 1 pound Granulated Sugar
- 14 Figs, cut in half
- 3 sprigs Sage, minced
- 1/4 cup Lemon Juice
- 1/2 the rind of an Orange, grated
- 2 to 3 cups Water, or enough to cover the fruit
- Put all the ingredients into a large, heavy bottomed pan, making sure there is enough water to cover the fruit.
- Set over a medium heat and bring to a boil.
- Once the mixture boils, lower the heat to a simmer and stir regularly to keep it from sticking to the pan.
- While you are stirring, press down on the orange pieces to release the juice.
- As soon as you are satisfied with the texture of your chutney (meaning it will be chunky, good for spreading on meats!), turn off the heat making sure that your jars/lids are ready to be filled.
Can the Chutney
- 7 to 8 4 oz canning jars and lids
- Boil your jars and lids while the fruit is bubbling away in the other pan . Take a large wide pan, fill with water, enough to submerge the jars and lids, and place on the heat to boil.
- Once the water has boiled, lower to a simmer and keep the jars in the water for five minutes.
- When the chutney is ready, remove each jar and lid one by one onto a clean cloth, right side up, to keep them as sterile as possible.
- Fill your jars and seal them: Ladle chutney into each jar, filling up to the bottom of the neck of the jar, leaving headspace for the sealing to go well.
- Wipe down the top of the jar to make sure nothing is sticky on the outside, so that you can seal the jars, and they can be opened again.
- Turn the jars upside down and leave to cool. This will seal the jars. some people re-boil the filled jars, but I opt not to. if you want to, this is the time to do it!
- Once you hear a pop, put the lids on and close it as tightly as you can.
- This recipe was entered in the contest for Your Best Citrus Recipe
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