Recipe

Apple-raspberry Crisp Recipe

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Ingredients

Directions

Step #1 Cut onion into 1/4-inch-thick wedges.
Step #2 Cut prunes lengthwise into strips.
Step #3 Place onion, raisins, prunes, & 2 c water in a low-sided, cumin, sugar, ginger, vinegar, salt, 6-quart saucepan.
Step #4 Set over medium-high heat, & bring liquid to a boil.
Step #5 Reduce heat to medium-low, stirring every once in awhile, & let simmer, until most of the liquid has been absorbed, about 40 mins.
Step #6 Add the apples & 1 c water.
Step #7 Stirring frequently, cook this until apples are soft and translucent & liquid has been absorbed, about 20 to 25 mins.
Step #8 Remove pan from heat.
Step #9 Transfer chutney as soon as possible to jars as directed in the canning tips below.
Step #10 Alternatively, transfer to a large bowl set over an ice bath to chill, & store this in airtight container, put in the fridged, up to 4 weeks.
Step #11 Makes 6 half-pint jars.
Step #12 --.
Enjoy the Apple-Raspberry Crisp recipe