Spiced Cranberry Apple Chutney

This will be a wonderful addition to your holiday turkey. From the Complete Book of Pickling.

• Ready In: 55 mins
• Yields: 6 8 oz jars

Ingredients

• 6  cups cranberries
• 2  cups tart apples, peeled and chopped
• 2  cups onions, chopped
• 2  tablespoons crystallized ginger, minced
• 2  cups granulated sugar
• 3⁄4 cup brown sugar, packed
• 2  teaspoons salt
• 1  teaspoon black pepper, freshly ground
• 1⁄2 teaspoon ground cinnamon
• 2  cups cider vinegar

Directions

1. Prepare canner, jars and lids.
2. In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency.
3. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
4. Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.