Recipe Name: Apple Cider Chutney Description: Perfect when dolloped over any grilled meat, or use it as a nontraditional shrimp cocktail sauce. Serving: Yield: 4 cups
Ingredients
2½ pounds tart apples, peeled and coarsely chopped
2 large garlic cloves, peeled and minced
1 cup apple cider
6 tablespoons white wine vinegar
½ cup firmly packed light brown sugar
½ cup golden raisins
⅓ cup dried cherries
⅓ cup chopped dates
⅓ cup diced sweet onions
1 tablespoon chopped fresh sage, optional
Instructions
Place the apples, garlic, cider, vinegar, sugar, raisins, cherries, dates and onions in a large saucepan over medium heat. Bring to a boil, then reduce the heat to simmer. Cook for 50–55 minutes or until thick. Stir in the sage, if using, and simmer 5 minutes longer.
Remove from the heat and spoon into clean, warm canning jars. After covering with the lid and ring, place on a cooling rack and allow to cool to room temperature. Transfer to the refrigerator. Serve warm or at room temperature.
Notes:
Note: If you want to kick up the heat just a bit, add a heaping teaspoon of chopped, canned jalapeño peppers to the mixture as it cooks.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/september-squeeze/