APPLE CHUTNEY

APPLE CHUTNEY 3 lbs. apples 1 cup sugar 1 cup water or apple cider 1/2 tsp. cinnamon or 1 stick 1 2-inch cube fresh ginger 3/4 cup golden or mixed raisins and currants 2 T maple syrup 1 T rum or butterschnapps fresh lemon juice

Place raisins and/or currants in a small cup with rum and maple syrup. Allow to macerate 20-30 minutes. Core and peel apples, reserving peels. Chop apples into a 1/2 inch dice. Sprinkle apples with lemon juice or citric acid (Fruit Fresh or Vitamin C tablets that have been crushed to a powder) to prevent browning due to oxidation.

In a saucepan put sugar, water or cider, apple peels, and cinnamon. Bring to a boil for 5 minutes. Turn off heat and strain liquid to remove peels, then return to pan. Add raisin mixture and finely grated and peeled fresh ginger to hot liquid, then add apples and simmer 3 more minutes.

Remove from heat and strain into sterilized jars.

Process 1/2 pints 10 minutes and pints 15 minutes in a boiling water bath or store in refrigerator.

Serving Suggestions: Serve hot over vanilla ice cream or use as a pie filling. Or mix with braised cabbage and a spoonful of balsamic vinegar and serve over rice as a sweet & sour side dish.

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