The Apple Chutney is from Anne Cunningham in Florida. Anne is one of a group of we gals that walk to an exercise class at 6:15 a.m.
Anne hails from Scotland orginally, though she has been in the U.S. for many years. This is her family recipe.
Apple Chutney
10 c sliced, peeled cooking apples
1 qt cider vinegar
2 lb brown sugar
1 c chopped onion
1 and 1/2 c raisins
1 c sliced dried figs
2 Tbsp salt
2 Tbsp ground ginger
2 Tbsp pickling spices, tied in a bag
1 tsp cayenne pepper
1. Place the apples in a large kettle and add vinegar.
2. Add the remaining ingredients and bring to a boil over a medium heat, stirring frequently. Reduce the heat and simmer uncovered for 2 hours stirring occasionally.
3.
Remove the spice bag. Ladle the mixture immediately into hot sterilized jars to within an 1/8 inch of the top.Wipe top and threads of jar with a clean damp cloth and seal. Invert jar for several seconds: then stand upright to cool.
4.
Store jars in a cool dark, dry place. Eight 8 oz. jars.
My sister Gail serves her Valentine's cupcakes to guests.
