Just in time for thanksgiving, for all my fellow Canadians. Cranberry apricot chutney to the rescue! For all of my American neighbours, you’ve got some procrastination time before your thanksgiving, but hey, why wait?
This would be great to take as a hostess gift to a holiday meal, perfect for a neighbour, boss, a teacher at school or anyone you know that would enjoy this delightful chutney. Yes, it is indeed, a step up from cranberry sauce in a can.
So ‘wow’ some folks and whip this up! Put on your condiment making super hero cape folks and dive in!
2 cups unsweetened apple juice
1 ½ cups white sugar*
2 (12 ounce) packages fresh or frozen cranberries
2 cups apples – peeled, cored and diced
1 cup cider vinegar
1 cup dried apricots chopped into small pieces
1 Tbsp orange zest
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
Yield 6-7 cups
Place washed mason jars in a 225F preheated oven for at least 10 minutes to sterilize them. You can leave them in the oven until you are ready to fill them with the chutney.
In a pot on the stove, boil the lids and bands for your mason jars, as well as any spoons you are going to use to get the chutney into the jars, for at least 5 minutes. Leave them in the hot water until you are ready to use them (turn down the heat).
Finally, fill a large pot with hot water and start heating it up. You will need this to boil the sealed jars at the end.
In a medium saucepan combine bring water and sugar to a boil over medium heat.
Add the remaining ingredients. Bring to a boil, then simmer gently for 10 minutes stirring often.
Store in a cool dark place. Shelf life of 12-18 months if stored as suggested.
If you do not wish to can the chutney, you could make half the batch and store it in the fridge for use with your holiday meal… and the leftovers of course 😉
Best served room temperature.