Apple-Cranberry Chutney
This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it...
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Cooking tools:
- Mason jar
- Canning pot
- Ladle
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 2 lb. apples, such as Gala or Empire, peeled, cored, and roughly chopped
- 3 cups packed light brown sugar
- 2 3⁄4 cups cider vinegar
- 1 cup dried cranberries
- 1 cup golden raisins
- 2 tsp. ground allspice
- 2 tsp. ground cloves
- 1 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 2 large yellow onions, minced
- 3 small fresh red chiles or 1 large paprika chile, stemmed, seeded, and minced
- 1 (2") piece of ginger, peeled and minced
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