Crabapple Chutney Recipes

CRABAPPLE TWO WAYS: SLOW COOKER CHUTNEY & ICY LIQUEUR

Steps:

• For the chutney: Add all ingredients except the orange juice and zest, to the slow cooker and cook on low for 8-10 hours. Stir well, breaking up any large chunks. If your chutney appears a bit watery, continue to cook for 1-2 hours with the lid off. Finish with orange juice and zest and adjust seasoning to taste, if needed.
• To jar chutney: Wash and sterilize your canning jars. Bring a small saucepan to a low boil on your stovetop and add the jar lids (not the screw rims, just the flat tops). Fill a jar with hot chutney, leaving ¼ inch of space at the top. Wipe the edge of the jar down with a clean, moist cloth then, using tongs, pull a sterilized lid from the boiling water and place it on top of the filled jar. Screw the rim over the top. Repeat with remaining jars until all the chutney is canned. The jar lids should 'pop' down over the next few hours, indicating they have been properly sealed. If any do not 'pop' I recommend processing again, or storing in the fridge to eat first.
• For the liqueur: Place halves crabapples in a large, clean jar. Top with vodka, so that all the crabapples are covered and limited space is left open. Close jar securely and store in a cool, dry place for 2-3 weeks (longer for a stronger flavour). Strain the liquid using some folded cheesecloth. In a small saucepan, simmer sugar and water together until completely dissolved. Let cool. Add simple syrup to liqueur, starting with one cup, and increasing it slowly to suit your tastes. Store in a clean, glass bottle- furthermore, I like to store mine in the freezer! To serve, pour chilled liqueur into a martini glass (or at room temperature, into a short tumbler with ice) and garnish with a sprig of fresh rosemary.

CRABAPPLE CHUTNEY

Steps:

• Place all the ingredients in a slow cooker, stir and cook on low for about 6 hours.
• Once cooked, using a potato masher or fork, mash and stir everything until the crabapples are broken apart and everything is incorporated.
• Cool completely and refrigerate for up to three weeks. You may freeze the chutney for up to six months.