Essentially the most troublesome factor about this flavorful sherried apple chutney recipe from grasp preserver Camilla Wynne is the time you should wait between making and having fun with it. For finest outcomes, maintain off for at the very least a month earlier than opening with a purpose to give all of the flavors time to essentially get to know one another. And whereas it’s scrumptious with roast meats and on sandwiches, it really shines paired with Spanish cheeses like manchego, idiazábal, and cabrales. Serve with extra sherry and a candlelit studying of Poe’s “The Cask of Amontillado.”
Choose an amontillado or dry oloroso sherry, both of which is able to lend a nutty, advanced high quality with out stealing the present the best way a sweeter wine may.
Featured in: “A Step-by-Step Guide to Waterbath Canning.”
Sherried Apple Chutney
Candy fall fruit and nutty dry sherry mix for this flavorful sherried apple chutney from grasp preserver Camilla Wynne. Strive it paired with glassic Spanish cheeses like Manchego or queso de Cabrales.
Yield: makes Six 8-oz. jars
Time:
1 hour, 50 minutes
Components
- 2 lb. baking apples, similar to Cortlands
- 1 lb. shallots, peeled
- 2 cups (15½ oz.) darkish brown sugar
- 1½ cups apple cider vinegar
- 1 cup sherry vinegar
- ½ cups amontillado or dry oloroso sherry
- ⅔ cups dried currants
- ⅓ cups golden raisins
- 3 tbsp. thinly sliced sage leaves
- 4 medium garlic cloves, finely chopped
- 3 recent bay leaves
- 1 tbsp. plus 1½ tsp. kosher salt
- 1½ tsp. freshly floor black pepper
Directions
- Make the chutney: Quarter and core the apples, then, working in two batches, switch to a bowl of a meals processor together with the shallots and pulse till finely chopped. Switch to a big, heavy bottomed, non-reactive pot, then add ther brown sugar, vinegars, sherry, currants, raisins, sage, garlic, bay leaves, salt, and pepper. Carry to a boil over excessive warmth, then decrease to the warmth to medium and prepare dinner, stirring often and regulating the warmth to keep up a simmer, till the chutney is thick and jammy, 50–70 minutes.
- Place a silicone mat or a tea towel on the backside of a giant pot, fill ¾ of the best way with water, and convey to a rolling boil. Flip off warmth and canopy with a lid to maintain the water scorching.
- Wash six 8-ounce mason jars. Be certain that the ring bands and unused snap lids are shut at hand. As soon as the chutney is prepared, take away from warmth. Take away and discard the bay leaves, then, working over the sheet pan and utilizing a funnel or ladle, fill the jars to inside ½ inch of the rim. Faucet gently or use an air bubble remover, then wipe the edges clear of any drips or splatters. Place the snap lids on the jars and screw the ring bands on simply till you’re feeling resistance (don’t firmly tighten).
- Utilizing a jar lifter or a sturdy pair of tongs, fastidiously place the jars within the pot of scorching water, ensuring they’re lined with at the very least 1 inch of water, then cowl the pot with its lid. Return to excessive warmth, carry the water again as much as a full boil, then decrease the warmth to prepare dinner at a mild boil, and set a timer for 10 minutes. Flip off the warmth, take away the lid, and let the jars sit within the scorching water for five minutes extra. Utilizing the jar lifter, switch the jars to a towel, slicing board, or wire rack and put aside at room temperature with out disturbing for twenty-four hours. If canned correctly, the chutney will type a vacuum, both within the pot or because it cools, sealing the jars closed. Test the seals earlier than storing (any unsealed jars will be saved within the fridge for at the very least 2 months. Label and retailer sealed jars in a cool, darkish, and dry place for at the very least 1 month earlier than serving. Correctly canned chutney will hold effectively for at the very least one yr.
