Yield: 12 half pints
- 2 quarts unpeeled, cored, and diced cooking apples
- 2 cups raisins, chopped
- 1 cup chopped pecans
- Grated rind of 2 oranges
- 4 cups sugar
- 1/2 cup cider vinegar
- 1/2 teaspoon ground cloves
- Combine all ingredients in a stainless steel stockpot; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 2 hours or until mixture thickens, stirring frequently.
- Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chutney in boiling-water bath 15 minutes.
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