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Cranberry Apple Chutney

Created by Luvcookn on February 12, 2017

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)

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.
Step 2: Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for 15 minutes.
Step 3: Add the apples and simmer for 10 minutes, or until almost tender.
Step 4: Add the cranberries and simmer until the berries begin to pop, 5-7 minutes longer.
Step 5: Ladle the chutney into 5 sterilized pint jars, adding 1 cinnamon stick to each jar.
Step 6: Cover loosely with self-sealing lids.
Step 7: Let stand until the chutney is cooled and the lids are slightly indented in the center.
Step 8: Tighten the screw bands and store the chutney in the refrigerator.
Step 9: Let age at least 1 week before serving.