Apples present themselves as a solitary fruit; one that grows on a tree, falls to the ground, is picked alone. Apples lie. Apples need a community. Apples to apples...
Rather than post yesterday, which would have killed me, I made Apple Cranberry Chutney. Now, I thought I would make Apple Rhubarb Chutney. Nope. Stores in my 'hood don't have frozen Rhubarb. Realizing it's a late summer, early fall fruit might have changed my recipe, if I planned ahead. I didn't.
In the spirit of all the women around the world that use what is on hand, I chose to continue and make Apple Cranberry Chutney.
Apples need a community. The reason apples will never be considered a solitary fruit is simple: those kids need a lot of attention. They must be peeled, cored, sliced and diced to perfection. I cannot do it alone.
In order to get the chutney going, I turned to my community. Some walked with me to select the appropriate jars, some walked with me to the store, some peeled apples, some listened to the sound of the "ping" when the jars sealed; all helped me create my Apple Cranberry Chutney.
You will need the following:
4 cups Apples
4 cups Granulated Sugar
2 cups Cranberry or Rhubarb
1/2 cup Water
Zest and Juice of one Lemon
1/2 cup dried cranberries
1/2 tsp group cinnamon
1/2 tsp ground nutmeg
In a large stainless steel saucepan, combine apples, sugar, cranberries or rhubarb, water, lemon zest and juice. Bring to a boil over medium high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 15 minutes. Add dried cranberries, cinnamon, and nutmeg. Boil gently, stirring frequently, until thick enough to mound on a spoon.
While all of that is going on, prepare the jars and lids, as well as the canner. Here is a link to basic canning principles that should assist.
Ladle hot chutney into the jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space if necessary, by adding hot chutney. Wipe rims. Center lids on the jars and screw bands down until resistance is met, then increase to fingertip-tight.
Place jars into the canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Wait 5 minutes, then remove jars to cool and store.
When all is said and done, pour yourself some Prosseco, pour your friends some too, and play Apples to Apples.
You won't be disappointed,