CRANBERRY APPLE CHUTNEY Recipe
I first had cranberry apple chutney when my good friend made me a jar one Christmas. It was the sweetest little gift, and super thoughtful. Gifts don't need to be elaborate or costly to be meaningful. Especially when you're broke and living a frugal lifestyle.
Apple Cranberry Chutney is a great preserve to have on hand. It can be used as a filling for tarts or pie, served with Brie and crackers on a chartreuse tray for an easy appetizer or served as an accompaniment to a roast meal.
I always have at least 1 jar of chutney on hand for every week during the fall and winter months when roasts are a key ingredient in our low budget meal plan. Stretching a roast meal is made easier with the addition of this chutney.
This canning recipe uses the hot water bath canning method with fresh organic local apples and cranberries for the best results.
Why not consider giving this chutney as a hostess gift with our free printable labels. Handmade holiday gifts such as this chutney are always great to have on hand for when life gets busy!
CRANBERRY APPLE CHUTNEY RECIPE
I can’t wait to share this canning recipe with you. You’re about to save a ton of time and energy come the fall and winter, especially during the holidays when cranberry sauce is served!
Spend the time now to preserve the freshness of the season and you’ll be happy you did. Try and glean or source apples and cranberries that are local to your area.
This recipe is also super quick to whip up, since both apples and cranberries have a naturally high pectin level.
Method for Apple Cider Cranberry Chutney
Prepare cranberries, apples, onion, pepper, garlic and ginger then combine with apple cider vinegar in a large stainless steel saucepan.
Bring to a boil over high heat before reducing heat and boiling gently for 5 minutes or until cranberries start to pop.
Then add the sugar and spices and cook again.
Follow the canning tips below to can the preserves and process for 10 minutes for half pint (250ml) jars.
This recipe makes 1000ml or 4 Cups of Apple Cider Vinegar Cranberry Chutney.
HOT WATER BATH CANNING TIPS
Hot water bath canning is a method of preserving highly acidic fruits and vegetables. This is the method for making jams, jellies and sauces. Hot water bath canning is perfect for making fruit jams, salsas, and tomatoes sauces if your tomatoes are acidic enough.
If you’re new to hot water bath canning I highly recommend you read this guide, Quickstart Guide to Water Bath Canning, before you prepare your jars and use your hot water bath. Water Bath canning is simple and friendly but their a science to this art that needs to be understood for the health and safety of your family.
Prepare jars and lids.
Fill jars using a silicon ladle
Wipe rims and add hot seals and lids
Place in hot water bath for 10 minutes for half pint jars.
Set jars to cool, label and store for eating over the winter months.
Cranberry Apple Chutney Preserves
- Hot Water Bath
- Mason Jars, screw tops and seals
- Jar Tongs
- Large stainless steel sauce pan
- 4 Cups Cranberries chopped
- 2 Cups Apples finely chopped
- 1 Cup Red Onions finely chopped
- 1 Cup Sweet Red Pepper finely chopped
- 1 Cup Apple Cider Vinegar
- 4 Cloves Garlic minced
- 2 tbsp ginger root finely chopped
- 1 Cup Brown Sugar
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp hot pepper flakes
- Prepare fruit and vegetables
- Combine cranberries, apples, onion, red pepper, vinegar, garlic and ginger in large stainless steel saucepan. Bring to a hard boil over high heat.
- Reduce heat and boil gently for 5 minutes or until cranberries start to pop.
- Add brown sugar, cumin, salt, pepper and hot pepper flakes. Cook for 5 minutes or until thickened.
- Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim for headspace. Process 10 minutes for 1/2 pint jars.
MORE APPLE CANNING RECIPES
OR TRY IT WITH DEEP FRIED TURKEY
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