CranApple Chutney

Created 12 Dec 2014 21:31, Updated 12 Dec 2014 21:39

Cranberry Apple Chutney

I think I altered a recipe from the Hannaford website

It was almost Thanksgiving time in 2014 and I was at the tail end of a big bunch of apples. Having already made apple sauce, apple butter, apple pies, and apple chutney, I hit upon the idea of making cranberry apple chutney for Thanksgiving instead of the more traditional cranberry relish that only Mom eats anyway. I'm pretty sure this was the recipe I altered, simply substituting half the apples for cranberries, which I had in the freezer from the year before.

I didn't write any notes down, but I'm guessing I didn't put all the sugar in it, either. And I certainly didn't put that much cayenne in it. The end result was very good, and works with both poultry and pork. Next time I make it, I'll probably process some of it so it's not in the fridge/freezer so long.

INGREDIENTS
1 lbs apples (use two or three types, like McIntosh, Cortland, or Empire), peeled and finely chopped
1 c cranberries, fresh or frozen
1 medium onion, finely chopped
1 1/4 c apple cider vinegar
1/2 c apple cider (without preservatives)
1 c light brown sugar, packed
1 T finely chopped fresh ginger root
1/2 tsp garam marsala, or to taste
1/2 tsp cayenne, or to taste (optional)
1/4 tsp salt
3 whole cloves
1 cinnamon stick
3/4 c raisins

METHOD

1. In a large pot mix apples, onion, vinegar, cider, sugar, ginger, garam masala, cayenne (if using), salt, cloves, and cinnamon stick. Bring to a boil over high heat. Reduce heat to low, add raisins, and cook, uncovered, until liquid has reduced and apples have cooked down and softened, about 50-60 minutes. There should still be visible apple pieces. Stir frequently to keep chutney from burning.

2. Remove cinnamon stick and whole cloves. Taste for seasoning and add more spices if desired.

3. Pour into containers and refrigerate for up to 1 month, freeze, or process in boiling water for 12 minutes and keep in a cool, dark spot for up to 8 months.

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