This spicy, fall-flavored chutney is perfect with poultry at a holiday meal or as part of a cheese platter with hearty, rustic bread.
- 4 cups peeled, cored and diced crisp, tart apples
- 1 medium onion, diced
- 1 cup cider vinegar
- 1 cup dried cranberries
- ¾ cup brown sugar
- ¼ cup honey
- 1 garlic clove, slivered
- 1 teaspoon brown mustard seed
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- 1 small jalapeño, seeded and diced (optional)
- Combine all the ingredients in a heavy, 5-quart, non-reactive preserving pot and bring to a boil, stirring constantly. Turn the heat down to low, slowly simmer and cook, uncovered, until the chutney is thick and jammy, about 40 minutes. Stir regularly, but gently to keep the fruit pieces intact, being careful not to let it burn or stick.
- Ladle into jars leaving a ½-inch headspace. Clean the rims of the jars well with a damp paper towel. Place the lids and rings on the jar.
- Process in a boiling water bath for 15 minutes. (See here for instructions.)