Apple Carrot Chutney


Isn’t that a pretty jar? I’ll tell you all about it, including its single-piece cap system and the nice company that sent it to me, over the weekend. At the moment, though, I’ve got 20  minutes and a canjam deadline to meet.

SO! The answer, for me, was an apple carrot chutney from Anne Gardon’s Preserving for All Seasons. It’s very pretty, but, alas, I think not quite for me. It’s extremely gingery. It’s not that it’s bad at all—I can tell that it would be quite tasty if you like candied ginger. Alas, I don’t particularly…or maybe I just have major carrot envy looking at all the wonderful things the rest of y’all are doing with your carrots.

However, on the theory that some of you really like candied ginger, I’m putting up a version of the recipe below and giving a 4-oz jar of the stuff away. Leave a comment by next Friday (2/26) at 5 PM to enter!

Apple Carrot Chutney

6 apples, peeled and cored
4 large carrots, shredded (you want 4 cups, total)
3 c. brown sugar (I used more like 2 1/2)
1 c. cider vinegar
1/3 c. ginger, peeled and chopped (it’s too much, I tell you! too much!)
a few cloves and allspice berries
1 c. raisins
1/2 c. orange juice
(the recipe doesn’t call for it, but I added salt)

1) Toss everything in the pot. Bring to a boil. Cook for about an hour, until it gets very thick. The carrots will eventually look sort of melty. This means it’s done.

2) Meanwhile, heat up your hot water bath, sterilize some jars, and heat up some lids. I needed 4 8-oz jars. The cookbook doesn’t give a processing time, but I went for 10 minutes, which seemed plenty for something this sweet and sour.

Surely someone wants this! Please?

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