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.
Author: Vincci Tsui, RD
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
- 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.
- 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).
- 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.