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Deluxe Apple Chutney
Deluxe Apple Chutney

We can’t overstate the value of having a reliable chutney recipe in your arsenal. Whether it leans spicy or sweet, chutney is one of those versatile condiments that can dress up cheese plates, panfried pork chops, turkey sandwiches and more. Our new go-to recipe comes from Rebecca Staffel of Seattle’s Deluxe Foods. The former editor and literary agent cruises cookbooks for inspirational flavor pairings, then turns those loose ideas into award-winning preserves. We’re head over heels for her version of apple chutney, which uses a classic Chinese spice blend for a perfect balance of sweet and savory.

Makes about 6 cups

6 pounds apples--peeled, cored and roughly chopped (about 12 cups)

2 large yellow onions, peeled and finely chopped (about 3 cups)

2 cups sugar

1½ cups Thompson raisins

2 teaspoons Chinese five-spice powder

2 teaspoons ground ginger

2 teaspoons red-pepper flakes

1 teaspoon kosher salt

1 cinnamon stick

2 cups apple cider vinegar

Juice of 2 oranges (about 1 cup)

1. In a large saucepan or Dutch oven, combine the apples with the onions, sugar, raisins, five-spice powder, ginger, red-pepper flakes, salt and cinnamon stick. Add the vinegar and orange juice, then stir until combined. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the fruit has reduced and the chutney has thickened, about 1 hour.

2. Remove the cinnamon stick from the chutney and discard. Ladle the chutney into airtight containers and cool completely before refrigerating. The chutney will keep, refrigerated, for up to two weeks.

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