Thanksgiving is right around the corner and our dinner table wouldn’t be complete without cranberries! I have taken this fun family favorite and incorporated it into a delicious chutney! Using dried cranberries, it has a sweet yet tart flavor and boasts a fantastic dark pink color!
Enjoy its sweetness by serving this delicious chutney overtop pancakes and waffles or as a filling for crepes with cream cheese. This versatile chutney doubles as a fun appetizer over baked brie served with crackers and a glass of wine or a means to enhance the flavor of your main dish such as turkey or pork. It’s gorgeous display inside a mason jar makes this chutney perfect for holidays and gift giving!
Craisin Apple Chutney – makes about 6 pints or 12 half-pints
4 cups white vinegar
8 cups Golden Delicious or Spartan apples – peeled, cored and chopped (One medium apple yields about 1 cup chopped apples)
5 ½ cups Craisins, or dried cranberries
4 cups raw granulated sugar
1 cup red onions, chopped
1 cup red bell pepper, chopped and seeded
3 tbsp mustard seeds
2 tbsp ground ginger
2 tsp ground allspice
2 tsp sea salt
2 jalapeno or yellow wax pepper, finely chopped (I prefer Jalapeno because it adds a touch of green)
1 garlic clove, finely chopped
In a large stainless steel stock pot, add white vinegar. As you are prepping your apples, place them in the vinegar giving them a quick stir so that the vinegar coats the apples preventing them from browning. Add craisins, sugar, onion and red pepper. Bring to a boil over medium-high heat, stirring frequently, for 30 minutes. Add mustard seeds, ginger, allspice, salt, peppers and garlic. Boil gently, stirring frequently, until thick enough to mound on a spoon – approx. 15 minutes.
Ladle hot chutney into hot jars leaving a ½” headspace. Remove any air bubbles adjusting headspace if necessary. Wipe rim using a warm wash cloth dipped in vinegar, then add lid and ring. Hand tighten.
Process pint and half-pint jars in a water bather for 15 minutes. Remember, processing time does not begin until water is at a full rolling boil.
The Canning Diva