Saturday, December 1, 2012
This is a sweet, mildly spicy chutney, which goes well with poultry or pork. My sons love it!
2 cooking apples
2 tbsp seedless raisins (25 mL)
3 cups frozen cranberries (750 mL)
2 tbsp water (25 mL)
2, 14-oz cans crushed pineapple, (398 mL)
1 cup SPLENDA® Granular, OR other granular sweetener (250 mL)
1 tsp ground ginger (5 mL)
1/2 tsp ground cinnamon (2 mL)
1/4 tsp ground allspice, (1 mL)
In 9 x 13-inch glass dish, cover five 1-cup (250 mL) jars, lids, rings, large long-handled spoon and pair of tongs with boiling water to sterilize.
Peel, core and dice apples. Place apples in medium bowl; add water to cover. Microwave 2 minutes; drain and set aside. With kitchen scissors, snip raisins in half or smaller. In large kettle, cook cranberries and 2 tbsp (25 mL) water over medium heat until cranberries pop, about 15 minutes. Stir in crushed pineapple, diced apple, snipped raisins, SPLENDA® Granular, OR other granular sweetener, ginger, cinnamon and allspice, if using. Bring to full rolling boil, stirring constantly. Boil until apples are softened and chutney is thickened. Remove from heat and ladle chutney into hot, sterilized jars, sealing with lids and rings. Refrigerate when cool.
Helpful Hint: For extra precautions to ensure longest storage, boil in water bath canner 15 minutes, covering jars with at least 1-inch (2.5 cm) of water. I discovered as long as the jars are refrigerated, this step can generally be omitted.
Yield: 5 cups (1.25 L)
1 tbsp (15 mL) per serving
0.1 g protein
0.0 g fat
2.2 g carbs
Labels: Sauces Jams and Misc.