Apple, Cranberry and Orange Chutney-no added sugar


With Thanksgiving fast approaching I thought I would use some of the apples kindly donated by people in the village who grew far more than they could possibly use themselves.  As always the recipe has no added sugar so I have not made a large quantity as sugar acts as preservative. However vinegar also acts as a preservative so the chutney should last for a week or two.  It would make a great addition to your Thanksgiving meal or Christmas meal.

Apple, Cranberry and Orange Chutney- no added sugar

Makes 8-10 servings

You will need
450g eating apples, peeled and chopped (weight after preparation)
1 large cooking apple  (weight after preparation)
1/2 red onion, peeled and finely chopped
3 cm piece ginger, peeled and grated
150 ml apple cider vinegar
Juice medium orange
150g frozen cranberries 
25g stevia or to taste

Place the apple pieces and chopped onion in a saucepan and cover with the apple cider vinegar.  Add the ginger. Simmer on a low heat for around 30 -40 minutes until the mixture thickens.

Meanwhile sterilise two jars by washing them with hot water and washing up liquid. Rinse well. Place on a baking tray in an pre-heated oven at 120 degrees for 10 minutes.

Stir in the cranberries and orange juice and simmer for a further 10 minutes.  Stir in the stevia while the chutney is still warm.  

When the jars and chutney are cool, divide the chutney between two jars.  

Keep refrigerated.

Happy Thanksgiving!


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