New Menu Apple-Thyme Chutney :: Best Dishes
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| Apple-Thyme Chutney |
"This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars."
Ingredients :
- 3 large apples - peeled, cored, and chopped
- 1/4 cup white sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried thyme
- 1 bay leaf
- 2 tablespoons brandy (such as Calvados®)
- 1 pinch salt
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H20M |
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- Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
- Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
- Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.
Notes :
- You can use regular brandy instead of Calvados.
- To can it, remove bay leaves and fill into sterilized 1-pint mason jars with new lids, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes, then turn off the heat and leave the jars in the hot water for 5 more minutes to prevent siphoning.
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