Crabapple Chutney Recipes
CRABAPPLE CHUTNEY
Provided by Susan Edelman
Number Of Ingredients 13
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.
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