Apple chutney

[Guest guest]

This is one of my one my favorite recipes. It's from Jennifer

Raymond's " The Peaceful Palate. " She says it will keep in the

refrigerator for several weeks, but it always gets eaten up before that

around here :^) It does freeze really well. I use a little less than

1/2 cup agave nectar for sweetener, but I like tart flavors a lot. I

made it with cranberries and peach nectar the other day, and thought it

was yummy. (Peach nectar was on sale, so I couldn't resist it, but I

imagine apple juice would work just as well.)

 

Makes about 3 cups

 

3 large tart apples (about 1-1/2 lbs)

1 cup cider vinegar

1 cup sugar or other sweetener

1 large clove of garlic, minced

1 tablespoon minced ginger root or 1/2 teaspoon ginger powder

1/2 cup orange juice

1 tsp each cinnamon and cloves

1/2 tsp salt

1/4 tsp cayenne (or more to taste)

 

Core and coarsely chop the apples. Combine them with all the other

ingredients in a saucepan. Bring to a simmer and cook uncovered,

stirring occasionally until most of the liquid is absorbed, about 1 hour.