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Crabapple Chutney - Perfect for Poultry, Pork, and Various Cheeses

Crabapple Chutney filled with warm spices and sweet crabapples, balanced by the tang of citrus and apple cider vinegar
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Prep Time:30 minutes
Cook Time:30 minutes
Course: Appetizer, Main Course
Cuisine: American, French
Keyword: Crabapple, Crabapple Chutney, Crabapple Orange Chutney, Crabapple Pork, Crabapple Sauce
Servings: 2 cups - approximately

Ingredients

  • 12 oz Crabapples, diced and cored - about 1# whole should give you 12oz diced 12oz measured after chopped, peeled, and cored. If you don't have a full 12oz, you can add diced, tart apple (like Granny Smith or Gravenstein) to fill out your crabapples.
  • 1/2 Medium Orange, about 4-5 sections
  • 1/2 cup Raisins
  • 1/2 cup Brown Sugar
  • 1/2 tsp Cinnamon - a slight 1/2 tsp
  • 1/8 tsp Cloves - a slight 1/8 tsp
  • Pinch of Salt

Instructions

  • Core and dice the Crabapples. Weigh diced crabapples and add diced apple (Granny Smith or similar) if needed to bring weight up to 12oz.
  • Peel and dice Orange sections.
  • Combine all of the ingredients in a pan. Stir to combine.
  • Bring to a boil. Once boiling, lower heat and simmer until the Crabapples are tender - about 30 minutes - and the chutney thickens.
  • Scoop directly onto Pork, Poultry, or Lamb.
  • If using for cheeses, cool first before using.
  • You can store in sterile, airtight jar for 4-6 weeks, in the coolest part of your refrigerator. You can also process with "water bath" canning method to can your chutney for much longer storage.

Notes

This recipe makes about 2 cups of Crabapple Chutney, enough for a couple meals and some cheese and crackers.  It is definitely scaleable, if you would like to make more and can for later use.