Ingredients
- 2 medium yellow onions (chopped)
- 2 garlic cloves, crushed through a press
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1 cup cider vinegar
- 1 lemon, whole (zest and juice, or whole lime)
- Fresh gingerroot (2 inch piece, peeled and minced)
- 5 cinnamon sticks
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 pounds apples (flavourful apples, peeled, cored and cut into 1/2 inch dice, 6 apples)
- 24 ounces cranberries (fresh or frozen, rinsed and picked over, 2 bags, 12 ounce each)
How to Make
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Step 1: In a large stainless steel pot or enameled cast-iron casserole, combine the onions, garlic, sugar, water, vinegar, lime zest and juice, ginger, cinnamon sticks, ground cinnamon, coriander, pepper, nutmeg, cloves and salt.
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Step 2: Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for 15 minutes.
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Step 3: Add the apples and simmer for 10 minutes, or until almost tender.
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Step 4: Add the cranberries and simmer until the berries begin to pop, 5-7 minutes longer.
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Step 5: Ladle the chutney into 5 sterilized pint jars, adding 1 cinnamon stick to each jar.
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Step 6: Cover loosely with self-sealing lids.
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Step 7: Let stand until the chutney is cooled and the lids are slightly indented in the center.
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Step 8: Tighten the screw bands and store the chutney in the refrigerator.
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Step 9: Let age at least 1 week before serving.
We hope you enjoy this recipe!
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