Crabapple Chutney
- Yield: 6-8 cups 1x
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
- Place all the ingredients in a slow cooker, stir and cook on low for about 6 hours.
- Once cooked, using a potato masher or fork, mash and stir everything until the crabapples are broken apart and everything is incorporated.
- 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/