Quick apple cranberry chutney from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Three_Quarters on August 17, 2013

    This is the first canning recipe I ever tried -- I figured between the pectin in the apples and cranberries, plus the acid in the vinegar and cranberries, it couldn't fail to set or run the risk of poisoning my family. This is a phenomenal recipe, tart and sweet and sour and rich. I served it with crackers and goat cheese while Thanksgiving dinner was cooking, and it was a hit. I've made it several times since, sometimes canning it, sometimes just keeping a large jar of it in the fridge. It doesn't last long. Try it stirred into Greek yogurt for a snack, or over pork. Or just out of the jar!

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