A cool fall day and a bushel of apples. Time to make apple chutney. We've also discovered that if we run the chutney through a food mill, it is very similar to H&P Sauce. Here's the recipe....
2 lbs apples; peeled, cored, and diced
1/2 lb raisins (any kind you like)
2 oranges finely chopped, skin and pulp, but pull out the seeds
1 lemon, done the same as the orange
1 1/2 pints apple cider vinegar
1 lb brown sugar (white sugar works too)
1 1/2 tsp salt
3 tsp ground cinnamon
3 tsp ground coriander
1/3 tsp ground cloves
2 tsp very finely chopped ginger root
2 cloves garlic, crushed
1/2 lb onions chopped
Boil vinegar, sugar, and spices to dissolve the sugar. Add onions and apples and simmer 10 minutes. Add raisins and simmer until thickened. Stir frequently to prevent scorching. Pack boiling hot into sterile, hot pint jars. Wipe rims and cover with sterile, hot lids. Hot water bath process for 20 minutes.
Store in a cool, dark place for at least 3 months to let the flavors blend.
This is great with ham, pork, chicken, and turkey! Sometimes we just put some on a cracker with a slice of sharp cheddar.