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TANGY CRANBERRY APPLE CHUTNEY

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac

Makes about 4 pint jars.


Ingredients

• 12 sour apples, peeled, cored, and chopped
• 1 cup seedless raisins, chopped
• 1 pint cider vinegar
• 2 cups chopped cranberries
• 2 cups sugar
• juice of 4 lemons
• 1 red pepper, seeded and minced
• 2 green apples, minced
• 1/2 teaspoon cayenne pepper
• 1 tablespoon ground ginger


Directions

Place the chopped sour apples into a pot and add the remaining ingredients.
Stir together and simmer until the mixture is thick.
Remove from the heat.

Pack into sterilized jars, seal, and process in a boiling-water bath for 10 minutes; start counting the processing time when the water starts to boil.

NOTE:
The chutney will keep for a week in the refrigerator. To store for a longer time or to present as a gift, pack the chutney into sterilized half-pint canning jars and process in a boiling-water bath for 10 minutes; start counting the processing time when the water starts to boil.