Spiced Apple Chutney: A Delicious and Easy Recipe for the Holidays

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We know that the holiday season is a hectic time, but with this easy and delicious recipe, you can be the star of any cocktail party. This Spiced Apple Chutney can be made in advance, leaving you more time to mix up some great cocktails and enjoy your party.

Spiced Apple Chutney Recipe

Excerpted from Put ’Em Up! by Sherri Brooks Vinton, used with permission from Storey Publishing. 

This luscious chutney is a great accompaniment to roast meats and takes a turkey sandwich to a whole new level. My favorite way to serve it is with a huge wedge of a New England cheddar or other sharp, local cheese, and a loaf of bread for an easy nibble with cocktails. Ask your farmer for a good baking apple that will keep its shape when cooked.

Apples

Ingredients: 

2 cups apple cider vinegar
4 apples, cored and peeled
2 cups brown sugar, lightly packed
1 cup finely diced onions
1 cup dried cranberries or raisins or a combination
1 tbsp freshly grated ginger
2 garlic cloves, minced
1 tbsp mustard seed
2 tsp mild curry powder
1 tsp ground allspice
1 tsp salt
 

Instructions: 

1. Pour the vinegar into a large saucepan. Dice the apples, adding them to the pot as you go to prevent browning. Add the brown sugar, onions, cranberries, ginger and garlic, and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.

2. Add the mustard seed, curry powder, allspice, and salt, and simmer 15 minutes longer.

Makes about 5 cups. 

Preserve: 

Refrigerate: Ladle into jars or bowls. Cool, cover, and refrigerate for up to 3 weeks.

Can: Use the boiling-water method. Ladle chutney into clean, hot, half-pint or pint canning jars, leaving 1/2 inch of headspace. Release trapped air. Wipe the rims clean. Center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

For more great recipes like this, check out Put ’Em Up! by Sherri Brooks Vinton.