Name: Apple-Raisin Chutney
Yield: Makes about 3 cups
Ingredients: 2 cups apple cider vinegar; 2 cups sugar; 2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups); 1 cup raisins; 5 whole cloves; 1 teaspoon salt; 1 teaspoon dried crushed red pepper; 1 1/2 teaspoons ground ginger

Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats.

This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney .

Recipe information

Yield
Makes about 3 cups

Ingredients

2 cups apple cider vinegar

2 cups sugar

2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups)

1 cup raisins

5 whole cloves

1 teaspoon salt

1 teaspoon dried crushed red pepper

1 1/2 teaspoons ground ginger

Preparation

Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

TagsCondiment Chutney Apple Fruit Raisin Dried Fruit Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Make Ahead Simmer Bon Appétit

Recipe notes

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