By | January 03, 2014

Ingredients

  • 2 cups crabapples, quartered and cored (leave the skins on)
  • 1/2 cup raisins
  • 1/2 cup chopped onions
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 tablespoon grated orange peel
  • 1 tablespoon fresh ginger

Instructions

Combine all ingredients in a saucepan and stir well.

Bring to a boil, reduce heat and simmer, covered, for 50 minutes.

Uncover and simmer a few more minutes over low heat, cooking off excess liquid. Let cool. Enjoy!

Cover and refrigerate for up to two weeks.

*If you make a larger batch a water bath canning method works well for preserving chutney.

*You can also use apples in this recipe if you don’t have crabapples.

For more Information:

www.wellspringinc.org

www.moonwiseherbs.com

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Ingredients

  • 2 cups crabapples, quartered and cored (leave the skins on)
  • 1/2 cup raisins
  • 1/2 cup chopped onions
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 tablespoon grated orange peel
  • 1 tablespoon fresh ginger
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