SPICED APPLE CHUTNEY

SPICED APPLE CHUTNEY image

Yield 5 Pints

Number Of Ingredients 11

2 cups apple cider vinegar
4 cups chopped, peeled, cored apples (use a good baking apple such as a Pippin or Winesap)
2 cups brown sugar
1 cup finely chopped onions
1 tablespoon grated ginger
2 cloves garlic, minced
1 cup dried cranberries
1 tablespoons mustard seeds
1 teaspoon ground allspice
2 teaspoons mild curry powder
1 teaspoon salt

Steps:

In a large saucepan combine vinegar, apples, sugar, onions, ginger, garlic, peppers, raisins, and cranberries and bring to a boil, stirring constantly. Reduce heat to medium low and simmer for 30 minutes, stirring occasionally. Add remaining ingredients and simmer an additional 15 minutes. Refrigerate: Ladle into jars or bowls, cool, cover and refrigerate for up to three weeks. Shelf-stable: Use this Boiling Water Method. Ladle chutney into clean, hot canning jars, leaving 1/2" headspace between top of chutney and lid. Use a bubble tool or similar to release any trapped air. Wipe the rim clean with a damp paper towel. Center a lid on the jar and screw on a jar band until just finger tip tight. Lower jars into a canner full of boiling water. Process for 15 minutes. Turn heat off canner, remove canner lid and allow to rest for five minutes. Using canning tongs, remove canning jars from the water to a towel-covered surface. Allow to cool to room temperature. Remove the lid ring. Check the seal. Wipe down the jar and store in a cool, dark place for up to one year.