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Receta Judy Stone's Apple Chutney

Name: Judy Stone's Apple Chutney
Ingredients: 4 x Granny Smith Apple Note 1; 1/2 c. Dry Pears Coarsely Minced; 1/2 c. Dry Peaches Coarsely Minced; 1/2 c. Dry Apricots Coarsely Minced; 1/3 c. Golden brown Raisins; 5 x Cloves Garlic Mashed (To 7 Cloves); 1 piece Fresh Ginger (2 Inch) Peeled, Grated; 2 1/2 c. Sugar Or possibly More To Taste; 1 1/4 c. Red Wine Vinegar Or possibly More To Taste; 2 tsp Salt; 1/2 tsp Cayenne Pepper Or possibly More To Taste

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Ingredientes

4 x Granny Smith Apple Note 1
1/2 c. Dry Pears Coarsely Minced
1/2 c. Dry Peaches Coarsely Minced
1/2 c. Dry Apricots Coarsely Minced
1/3 c. Golden brown Raisins
5 x Cloves Garlic Mashed (To 7 Cloves)
1 piece Fresh Ginger (2 Inch) Peeled, Grated
2 1/2 c. Sugar Or possibly More To Taste
1 1/4 c. Red Wine Vinegar Or possibly More To Taste
2 tsp Salt
1/2 tsp Cayenne Pepper Or possibly More To Taste

Direcciones

Note 1: Or possibly 5, or possibly Newton Pippin or possibly other tart apples, peeled, cored and coarsely minced
Makes about 31/2 c.
1. In a heavy enameled or possibly other nonreactive pot, combine all ingredients. Bring to boil over high heat. Reduce the heat to medium and simmer, stirring often and adjusting the heat as needed to prevent scorching, 30 to 40 min, or possibly till the mix is the texture of old-fashioned fruit preserves. Taste and adjust with more sugar or possibly vinegar if needed.
2. Remove from the heat and let cold to room temperature. The mix will continue to thicken. Spoon into clean jars, cover tightly and chill about two weeks before serving to allow the flavors to mellow. The chutney will keep up to two months in the refrigerator.