If you’re not hosting this Thanksgiving, odds are pretty good that you’ve asked the question “What can I bring?” at some point in the past week or so. It’s also very likely that your harried hosts (who’ve “got it all under control”) have yet to provide an answer. You’re not showing up empty-handed, and you want to make sure that what you do bring doesn’t compete with any of the T-Day essentials they’re sure to have covered. Woe to the guest who turns up with a third pumpkin pie!
Jars of fruit from Put ’em Up Fruit! by Sherri Brooks Vinton
The solution? Bring an easy, elegant host gift that can be savored after Turkey Day. A jar of this Spiced Apple Chutney, perhaps with a wedge of local cheese such as a sharp cheddar, is an elegant contribution to any holiday soirée. The warm flavors of the spices taste great this time of year and the apples and raisins look so pretty in the jar. Make extra—you’ll want to make sure you have plenty of chutney on hand for your own impromptu holiday parties, or just for snacking on by a crackling fire. See below to get the goods.
Spiced Apple Chutney
Makes about 5 cups
This luscious chutney is a great accompaniment to roast meats and takes a turkey sandwich to a whole new level. My favorite way to serve it is with a huge wedge of a New England cheddar or other sharp, local cheese, and a loaf of bread for an easy nibble with cocktails. Ask your farmer for a good baking apple that will keep its shape when cooked.
Ingredients
- 2 cups apple cider vinegar
- 4 apples, cored and peeled*
- 2 cups brown sugar, lightly packed
- 1 cup finely diced onions
- 1 cup dried cranberries or raisins or a combination
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- 1 tablespoon mustard seed
- 2 teaspoons mild curry powder
- 1 teaspoon ground allspice
- 1 teaspoon salt
*Don’t know which apples to pick? Check out this handy chart.
Prepare
1. Pour the vinegar into a large saucepan. Dice the apples, adding them to the pot as you go to prevent browning. Add the brown sugar, onions, cranberries, ginger, and garlic, and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
2. Add the mustard seed, curry powder, allspice, and salt, and simmer 15 minutes longer.
Preserve
Refrigerate: Ladle into jars or bowls. Cool, cover, and refrigerate for up to 3 weeks.
Can: Use the boiling-water method. Ladle chutney into clean, hot half-pint or pint canning jars, leaving ½ inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
For more recipes like this, check out Put ’em Up! by Sherri Brooks Vinton.
Get the Book: Amazon | B&N | ebooks.com | Google Play | iBooks | Kobo
Thanksgiving Savings from Earthbound Farm
Want to give this spiced Apple Chutney a try for the holidays? Earthbound Farm has got you covered. Check out their helpful apple chart (especially helpful if you need advice distinguishing your braeburns from your pink ladies) from Myra Goodman’s Food to Live By, and sign up for our sweepstakes here for a chance to win $50 in coupons from Earthbound Farm.
No Comments