Print

Crabapple Chutney

Print Recipe

Ingredients

Scale
  • 2 quarts of fresh crabapples, stem and blossom removed (skins on)
  • 2 cups fresh cranberries, rinsed
  • 1 teaspoon orange zest
  • 1 orange, juiced
  • 1 cup raisins
  • 1 onion, diced
  • 2 garlic cloves, peeled and minced
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 tablespoon fresh sage, snipped
  • One teaspoon cinnamon

Instructions

  1. Place all the ingredients in a slow cooker, stir and cook on low for about 6 hours.
  2. Once cooked, using a potato masher or fork, mash and stir everything until the crabapples are broken apart and everything is incorporated.
  3. Cool completely and refrigerate for up to three weeks. You may freeze the chutney for up to six months.

Find it online: https://www.weaversorchard.com/crabapple-chutney/