Festive Fruit Chutney
Yield: 4 half-pint jars
Prep time: 3 hours
This recipe is something of a cross between traditional chutney and pickled fruit. It has a kick, so a little goes a long way. Once opened, it can be stored in the refrigerator for a couple of weeks.
- 5 cups finely chopped apples and/or pears Add to list
- 1 cup fresh squeezed orange juice Add to list
- 1/4 cup finely grated orange rind Add to list
- 1 1/2 cups raisins Add to list
- 1 cup honey Add to list
- 1 tablespoon cinnamon Add to list
- 2 tablespoons freshly grated ginger Add to list
- 1 1/2 cups apple cider vinegar Add to list
Place all ingredients in a non-aluminum pot and bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 to 1 1/2 hours, until liquid is reduced.
At this point you can choose to freeze the chutney or can it. For canning, I recommend reading the safety information from the canning section in "The Joy of Cooking." Canning can be a laborious process, but it is quite rewarding when you have a glistening row of finished product.
To Can: When the chutney is nearly done simmering, sterilize 4 half-pint jars, rings and new lids in boiling water for 10 minutes. Remove from water. Fill each jar with hot chutney, leaving a 1/4-inch space at the top. Seal the jars and return to boiling water. Make sure water covers the top of the jars by 2 inches. Keep jars in the boiling water bath for 10 minutes. Carefully remove jars and place them in an out-of-the-way spot to cool undisturbed. Refrigerate any jars that have not sealed. (This is indicated when the lid has not popped down while cooling.)
Source: Sound Consumer December 2000
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