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Apple Chutney 2 pints 2 Granny Smith apples (peeled, cored and cut into 1/4-inch dice -- about 3 cups) 2 Gala apples (peeled, cored and cut into 1/4-inch dice -- about 3 cups) 1 ½ cups (packed) light brown sugar ¾ cup apple cider vinegar 1 cup golden raisins 1 yellow onion (cut into 1/4-inch dice, about 1 cup) 2 Tbsp fresh ginger (peeled and grated) 2 Tbsp fresh lemon juice 1 ½ tsp salt ¼ tsp red pepper flakes (or more to taste) 2 whole cloves 2 whole allspice berries 1 star anise pod 1 bay leaf
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Apple Chutney

Chutneys are handy pantry staples, and they make zesty accompaniments to simple meats like pork tenderloin or roast chicken. Here we've combined tart and sweet apples with ginger, spices, and golden raisins for a delicious chutney that can stand in for a more time-consuming or fattening sauce with no sacrifice of flavor. Cranberries also work well in this mixture, instead of (or even in addition to) the raisins.

2 pints

Ingredients

2

Granny Smith apples (peeled, cored and cut into 1/4-inch dice -- about 3 cups)

2

Gala apples (peeled, cored and cut into 1/4-inch dice -- about 3 cups)

1 ½ cups

(packed) light brown sugar

¾ cup

apple cider vinegar

1 cup

golden raisins

1

yellow onion (cut into 1/4-inch dice, about 1 cup)

2 Tbsp

fresh ginger (peeled and grated)

2 Tbsp

fresh lemon juice

1 ½ tsp

salt

¼ tsp

red pepper flakes (or more to taste)

2

whole cloves

2

whole allspice berries

1

star anise pod

1

bay leaf

Directions

Place all of the ingredients in a large saucepan and bring to a simmer over medium heat. Adjust the heat so that the mixture simmers gently, and cook, stirring frequently, until the apples are tender and the juices have reduced and thickened, about 30 minutes. Discard the cloves, star anise, allspice, and bay leaf. Divide among sterilized glass canning jars and process in a water bath, if desired; otherwise, the chutney will keep in the refrigerator, covered, for up to 2 weeks.

 

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