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| Apple-Thyme Chutney |
"This is my favored side for turkey or any type of roast and a staple on our Thanksgiving table. Making it within the gradual cooker prevents splattering. I normally make it the day earlier than, shop inside the refrigerator, and then warmness over low warmness the day of. You can also freeze or can it. For canning, I typically make a double batch, which makes 2 1-pint jars."
Ingredients :
- three massive apples - peeled, cored, and chopped
- 1/four cup white sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried thyme
- 1 bay leaf
- 2 tablespoons brandy (which include 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 warmth. Cook until the apples are gentle and start breaking apart, about 10 mins, stirring often.
- Transfer to the sluggish cooker and cover with lid. Cook on high heat until it thickens, about 1 to two hours, stirring frequently.
- Stir in brandy and season with salt. Transfer to a sterilized jar and allow cool, then refrigerate or freeze.
Notes :
- You can use regular brandy in place of Calvados.
- To can it, take away bay leaves and fill into sterilized 1-pint mason jars with new lids, leaving 1/2 inch headspace. Process in a boiling water bathtub for 15 mins, then turn off the warmth and go away the jars inside the warm water for five more mins to save you siphoning.
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