Winter Fruit Chutney

Name: Winter Fruit Chutney
Yield: Makes approximately 12 pints
Ingredients: 4 cups firm apples (such as Golden Delicious), peeled, cored and cut into ½-inch slices; 4 cups firm apples (such as Golden Delicious), peeled, cored and cut into ½-inch slices; 3 cups firm pears, peeled, cored and cut into ½-inch slices; 1 cup quince, peeled, cored and cut into ¼-inch slices; Zest and juice of 2 lemons; 6 cups cider vinegar; 2 large onions, peeled and chopped; 4 garlic cloves, peeled and minced; 2 tablespoons salt; 2 tablespoons mustard seed; 3 tablespoons grated fresh ginger; ½ to 1 teaspoon cayenne pepper; 1 tablespoon hot pepper flakes; 1 teaspoon ground cinnamon; 2 cups light brown sugar, packed; 1 cup granulated sugar; 1 cup Sultana (golden) raisins; 4 cups dark raisins; 4 cups walnuts, chopped

Preparation info

Makes approximately
12
pints

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

In the months of October and November, farmers’ markets and orchard stands offer best quality fall fruits at the best prices. This is the time to put up preserves.

Ingredients

4 cups firm apples (such as Golden Delicious), peeled, cored and cut into ½-inch slices
3 cups firm pears, peeled

Side dish
Gluten-free
Vegan
October
November
Winter

Method

Place the fruit in a large bowl, cover with cold water and the juice of 2 lemons. Set aside.

In a large nonreactive kettle, combine the vinegar with 2 cups cold water, lemon zest, onions, garlic, salt and spices and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes, or until the onion is translucent. Add the brown and granulated sugars and fruit and bring to a bo