Slow Cooker Crabapple Chutney
A wonderful blend of tart, spicy and sweet, this chutney will make the perfect addition to a turkey dinner!
Servings
8500 ml
Servings
8500 ml
Ingredients
  • 4pounds crabapples, stems & blossom end removed (skins on is fine)My crabapples were exactly 1 litre per pound
  • 4cups fresh or frozen cranberries
  • 2oranges juiced
  • 3tsp orange zest
  • 2cups raisins
  • 2 yellow onions, diced
  • 6cloves garlic (crushed)
  • 2cups brown sugar
  • 2cups cane sugar or white sugar
  • 3cups apple cider vinegar
  • 1cup water
  • 2tsp cumin
  • 2tsp coriander
  • 2tsp cinnamon
  • 1 tsp allspice
Instructions
  1. Remove the stems and blossom end of the apple. To remove the stem I used tweezers, grabbed the base of the stem (as far down as I could) and twisted until it came off. No need to peel the apples.
  2. Place all of your ingredients in your slow cooker and set the temperature to low. Cook for 6-7 hours.
  3. Once everything is cooked well, using a potato masher, mash all of your ingredients together so that all the pieces break up and incorporate well.
  4. If you find your chutney watery (I did), keep your slow cooker on low and leave the lid off for 1/2-1 hour. This will allow some of the water to evaporate off.
  5. Prepare your jars (I wash and sterilize in the oven), lids and canning rings.
  6. Fill your hot and sterilized jars leaving 1 inch of headspace. Wipe down the rim of the jar and place the lid in the centre and seal the jar using the screwband (fingertip tight).
  7. Place your jars in your canner ensuring they are completely covered by at least one inch of water. Bring to a boil and set your timer for 15 minutes.
  8. Once the time is up, use your jar lifter to remove them from the canner and place them somewhere where they can be undisturbed for 24 hours.
  9. After 24 hours check the seals, remove the bands and wipe down your jars and label them with the date they were canned. Store in a cool and dark place.