Ingredients
7 large oranges (preferably navels)
1 lemon
5 large granny smith apples
Method
Sources
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Recipe1M+
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Concentrated lemon — cakes, frostings, glazes, curds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Concentrated lemon — cakes, frostings, glazes, curds
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grate peel of oranges and lemon. remove and discard all white pith. cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. peel, core and coarsely chop apples. transfer all fruit and juice to a large heavy dutch oven. add remaining ingredients and bring to simmer over medium-high heat. reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally. ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. run plastic knife or spatula between chutney and jar to release any air bubbles. clean rim and threads of jar with damp cloth. seal with new, scalded, very hot lid. repeat with remaining jars. transfer jars to gently simmering (180f to 190f.) water bath and process for 10 minutes. let cool on rack. test for seal. store in cool dry place.