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Cranberry-Apple Chutney


At home with 30 pounds of apples. Made applesauce and more apple butter, and it looks like the apple bag has barely been touched. Time to use up anther dozen. Humn....Thanksgiving's coming, how about apple-cranberry chutney? I adapted a few recipes, keeping the acidity levels up with plenty of vinegar. This is a spicy, sweet-tart chutney that I think will be awesome with Thanksgiving turkey. I had a bit stirred into plain yogurt, and it was delicious. Sandwich spread with turkey, on toast with cream cheese, or to top baked brie as an appetizer would be other uses. Which is good, because I ended up with 11 half pints! This would also freeze well.


12-14 medium apples, peeled, cored and cut into rough chunks
1 bag fresh cranberries
2 cups raisins
1 large onion, peeled and rough chopped
1 large red peppers, rough chopped
3-4 cups brown sugar (start with 3, and taste)
3 Tbsp. yellow mustard seed
1 Tbsp. fresh diced ginger
1 Tbsp. diced crystallized ginger
2 tsp. allspice
1 tsp. pickling salt
2-4 tsp. hot pepper flakes
5 cloves garlic, peeled and rough chopped
4 cups cider vinegar
2 cups halved walnuts

Clean canning jars and lids. Place jars in canning kettle and bring to boil. Cover and keep warm while making chutney.Put lids and rings in smaller pan, and bring to very low simmer.

Place all ingredients in a large, heavy-bottomed pot and mix well to dissolve brown sugar. Place on stove and bring to a boil. Lower heat and simmer, uncovered 20-30 minutes or so, stirring often to keep from scorching. The cranberries will burst and "melt" into the chutney, and the whole thing will thicken. Taste for sweetness, and add more sugar if needed for balance. Stir in the nuts for the last five minutes.

Pack into hot pint jars, leaving 1/4 inch headspace. Seal and adjust rings. Place back in hot water bath and process 10 minutes once water has come to a boil again.

Comments (1)

This really sounds good, Amy! I am going to try it.

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