Spiced Apple Cranberry Chutney
For those of you that don't know the difference between a chutney and a jam most chutney's will have savory ingredients in the recipe like onions and garlic.
- 2 lb sweet apples (fuji, honey crisp, gala)
- 1 1/2 lb sweet yellow onion, diced small
- 2 pc. garlic cloves, crushed
- 2 cups brown sugar
- 1 cup dried cranberries
- 1 t. salt
- 1 t. ground cumin
- 1 t. ground coriander
- 1/2 t. cayenne pepper
- 1/2 t. cinnamon
- 3 cups cider vinegar
In a large stainless steel or enameled Dutch combine apples and yellow onion. Cook over medium height 5 minutes just till soft.
Stir in the garlic, brown sugar, cranberries, salt, cumin, coriander, cayenne, cinnamon, and vinegar.
Turn the heat to high and cook until the liquid comes to a boil. Lower the heat to medium stirring occasionally for 30 to 35 minutes, until thickened. Remove from the heat.
Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar. Filling to 1/2" headspace. Remove air bubbles with a non-metallic utensil. Refill with liquid to fill to the correct headspace.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.