Slow Cooker Cranberry Crabapple Chutney

Slow Cooker Cranberry Crabapple Chutney
Want to use those crabapples from your tree? This chutney is predominantly sweet and tart, though the onions and garlic add a bit of savouriness. Don't worry about removing the apple cores - they will cook down! It makes a good substitute for cranberry sauce for turkey, and also goes well with pork and chicken.
Recipe type: Sauce
Makes: 8 cups
  • 6 cups (1.5 L) crabapples, stemmed and seeded
  • 2 cups (500 mL) fresh or frozen cranberries
  • 2 cups (500 mL) sugar
  • 1 cup (250 mL) water
  • 1 cup (250 mL) apple cider vinegar
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp–1 tbsp (5-15 mL) fresh thyme or sage, chopped, or 1 tsp (5 mL) curry powder or paste
  1. Combine all ingredients in a slow cooker on cook on low for 6-8 hours, until mixture is dark and thick. Mash using a potato masher or a large spoon, being sure to break up the apples.
  2. Ladle into hot, sterilized jars, leaving ½" (1 cm) of headspace. Remove air bubbles with a small spatula or plastic knife and add additional chutney to maintain headspace, if necessary. Wipe jar rims thoroughly with a clean, damp cloth. Seal and process in hot water bath for 10-20 minutes, depending on altitude (i.e. in Calgary, it's 20 minutes).
  3. Turn off heat, remove canner lid, and let stand for 5 minutes before carefully removing cans and placing them upright on the counter. Leave standing undisturbed for at least 24 hours.


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