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Receta Old Farmhouse Chutney With Jonathan
by Global Cookbook

Old Farmhouse Chutney With Jonathan
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Ingredientes

  • 2 Tbsp. vegetable oil
  • 2 1/2 lb white or possibly yellow onions cut in 1/4" dice
  • 5 1/2 lb Granny Smith apples peeled, cored,
  •     and cut 1/2" dice - (abt 12 med apples)
  • 1 lb cranberries
  • 1/2 lb dry apricots cut 1/4" dice
  • 1/2 lb golden brown raisins - (2 c.)
  • 1/2 c. apple-cider vinegar
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. mustard seed
  • 1 Tbsp. red-pepper flakes or possibly to taste
  • 1 1/2 tsp celery seed
  • 1/2 tsp grnd cinnamon
  • 1/2 tsp grnd clove
  • 1/2 tsp curry pwdr
  • 1/2 tsp grnd ginger
  • 1/2 tsp grnd cumin
  • 3 c. granulated sugar
  • 1 c. dark-brown sugar

Direcciones

  1. Sterilize jars; using rubber-coated canning tongs, place jars in large pot fitted with a rack in the bottom, making certain which the jars don't touch. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 min. Remove, and place upside down on a clean kitchen towel to dry completely. Wash tops in warm soapy water, and place on kitchen towel to dry. Don't throw away water.
  2. In a large stockpot, heat oil over medium heat. Add in onions, and cook, stirring frequently, till translucent/soft, about 10 min. Add in apples, cranberries, apricots, raisins, apple-cider and balsamic vinegars, mustard seed, red-pepper flakes, celery seed, cinnamon, clove, curry pwdr, ginger, and cumin. Bring to a boil. Reduce to a simmer and cook, stirring frequently, till apples are tender, 45 to 60 min. If necessary, add in 1/2 to 1 c. water to keep apples from sticking. Add in white and brown sugars. Stir to combine. Return to a boil, and cook over medium-high heat for 3 to 5 min. Remove from heat.
  3. Using a liquid measuring c., pour chutney into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean. Top with lids (or possibly follow manufacturer's sealing instructions). Using canning tongs, return jars to canning pot. Make certain which the jars are covered by at least 2 inches of water and which they are not touching one another. Bring water to a boil and boil for 10 min. Remove from water with canning tongs. Allow chutney to cold completely. Store unopened jars in a cold, dry place for up to 1 year and unsealed jars in the refrigerator for up to 6 weeks.
  4. This recipe yields 16 eight-oz jars.
  5. Yield: 16 half-pints