The nights are getting cooler. Much cooler. In fact there is now murmurings of the "f" word at night. You know, "frost"... Even the mornings feel crisper. And speaking of crisp, here come the apples!
Some of my favorite types of apples can be procured at Davison's Orchards. And one of my early faves are the Ginger Gold apples. A bit sweet, a lot tart, juicy and crispy. Perfect for a little apple chutney.
(Recipe adapted from the BC Fruit Growers Association)
6 large cooking apples, peeled, cored and coarsely chopped
1 red pepper, diced
1 red onion, diced
1 jalepeno pepper, finely chopped
2 cloves garlic, minced
1 Tbsp minced fresh ginger
2/3C liquid honey
2/3C brown sugar
1 bay leaf
6 whole cloves
pinch of cracked chillies
S & P to taste
3 - 4 dashes of hot sauce
2C apple juice
1/2C cider vinegar
Combine all ingredients in a large pan. Bring to a boil and then reduce heat to medium low and simmer, uncovered, until most of the liquid is evaporated. Remove bay leaf and ladle hot chutney into prepared canning jars. Wipe edges with a clean cloth, place lids on and tighten. Process about 10 minutes .
Cool and store at least one month before enjoying (if you can wait).
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