6 cups. fresh crabapples, stems removed, cored, diced|
1/2 cup dried cranberries
1/2 cup raisins
2 medium yellow onions, diced
5 garlic cloves, peeled and minced
2 cups White sugar
1 cups apple cider vinegar
1/4 tsp dried, ground sage
3 tsp fresh ginger, grated
1 cinnamon stick
1/2 tsp ground cloves
1/2 tsp ground allspice
2 large navel oranges, juice and zest
Make the Chutney
Add all ingredients except the orange juice and zest,
to the slow cooker and cook on low for 8-10 hours.
Stir well, breaking up any large chunks. If your
chutney appears a bit watery, continue to cook for
1-2 hours with the lid off. Finish with orange juice
and zest and adjust seasoning to taste, if needed.
Wash and sterilize your canning jars.
If the jars are new then wash them in the dishwasher or by hand.
You can keep the jars warm until filling or sterilize by submerging
in boiling water for 10 minutes (plus 1 additional minute for each additional 1,000 feet of elevation)
Bring a saucepan of water to a low boil on your stovetop and add the jar lids (not the
screw rims, just the flat tops).
Fill a jar with hot chutney, leaving 1/4 inch of space at the top.
Wipe the edge of the jar down with a clean, moist cloth then, using tongs, pull a
sterilized lid from the boiling water and place it on top of
the filled jar. Screw the rim over the top. Repeat with remaining
jars until all the chutney is canned. The jar lids should pop
down over the next few hours, indicating they have been properly
sealed. If any do not pop then try processing again, or
storing in the fridge to eat first.