Wednesday, December 22, 2010
1 1/2 cups apple cider vinegar
3/4 cup diced apples
1/4 cup onion, minced
1/2 cup raisins, golden raisins or dried cherries
1 Tbsp orange zest
1 tsp ground ginger
1/2 tsp kosher salt
In a large sauce pan, combine all the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the mixture sheets from a spoon.
Prepare your canning supplies, sterilize the canning jars by running them in almost boiling water for a several minutes and boil a few cups of water in a small saucepan for the lids.
Ladle the hot chutney into jars, leaving 1/2 inch headspace at the top. Wipe the rim and center lids on jars and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water and boil for 15 minutes.
Remove canner lid and then wait 5 minutes longer before removing jars. Cool jars on a cutting board away from extreme temperature changes for 12 to 24 hours.
Makes 6 eight-ounce jars.
Recipe from Sugarcrafter
Recipe made by: Cafe Lynnylu