Log in

No account? Create an account

Previous Entry | Next Entry

All Hallows E'en

Best wishes for a happy Halloween and a good harvest at Samhain. If your harvest involves apples, there are a multitude of ways to use them up. A couple of weeks ago, I made another batch of apple chutney and this time tried adding a few dried cranberries, which gave a nice extra layer of flavor. Next time I may even try doubling the amount.

Apple Chutney with Cranberries

12 to 14 small to medium apples, cored, peeled, chopped
(I'd used 6 Granny Smith + 8 Cortland = 11 cups)
1 or 2 small to medium onions, diced
15 oz. box of golden raisins, chopped (2-1/2 cups)
5 oz. bag of sweetened dried cranberries, chopped (1+ cups)
1 quart apple cider vinegar
1 lb. dark brown sugar
1 cup white sugar
2 Tablespoons fresh ginger root, minced
3 Tablespoons fresh orange peel, grated
1/4 cup orange juice
2 cinnamon sticks
1 Tablespoon salt
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Put all ingredients in a large non-reactive (porcelain or stainless steel) pot. Bring to a boil then reduce heat to a simmer. Simmer for at least 1-1/2 and up to 3 hours, stirring more often as the mixture thickens, and making sure it doesn't burn. Makes about 10 cups. You can process as for canning, or just refrigerate and use within 3-4 months.



( 3 comments — Leave a comment )
Nov. 1st, 2010 01:31 am (UTC)
Robin just posted about a Brussels Sprout, Apple and Cranberry side dish that we made last night - it was amazingly good. Not long ago she also featured a kale and apple dish, different but also amazing. And she has an older post on conserves of apple.

We bought a half-bushel of Northern Spy today that are going to become conserve, we have about 3 pecks of russets that will become sauce. That will all be done tomorrow night.

You can find her stuff on Doves and Figs.
Nov. 1st, 2010 01:33 am (UTC)
Drat. That sounded more like a commercial, instead of a proud husband.

Fooey. Sorry.
Nov. 3rd, 2010 02:16 pm (UTC)
It's okay, we understand. :-)
I want to try the conserve, it sounds very tasty. I've been to her site before, and yep, lots of great recipes. I notice a recent one for a curd cheese and so I'll also pass along my versions: http://kathryn-aka-kat.livejournal.com/81050.html
( 3 comments — Leave a comment )