Tuesday, September 17, 2013
Peach and cranberry chutney
I have been on a canning frenzy this year! So far I've done a whole lot of crushed tomatoes and sauce, tomato jam, watermelon rind pickles, crabapple mostarda, pickled green tomatoes, pickled jalapenos, zucchini-pepper sweet relish, and this chutney. I have a feeling that there's more to come, too. We haven't even gone apple picking yet! I have been canning more to really stock up our pantry with food for the winter. We have been getting food from my in-laws, from our small garden, and from the farmers' market that I've wanted to preserve. That way, this winter, I'll be able to crack open one of these jars and have an easy meal with peaches that were preserved at the peak of their season. Plus, I hope it will save money on produce over the winter.
This chutney is adapted from a recipe at Food in Jars. I love her site and have her cookbook on my list of ones to pick-up. My husband was able to get a big bag of end-of-the-season peaches recently while up in Niagara County. The rest of the ingredients for this chutney were already in my pantry. I switched out the raisins for cranberries and made a few other adjustments. As always, when you are canning, make sure that if you make any changes they won't change the acidity of the end-product. This chutney will be delicious this winter spooned over pork or chicken. It would also be delicious with some cream cheese or goat cheese on crackers or a baguette. Plus, these make nice little gifts. This recipe will make 8 half-pint (or 4 pint) jars.
Peach and cranberry chutney
4 lbs. yellow peaches
1 cup minced white or yellow onion
1-1/2 cups dried cranberries
1-3/4 cups apple cider vinegar
1 cup honey
1/4 cup brown sugar
1 tablespoon mustard seeds
1 tablespoon grated ginger
1-1/2 teaspoons sea salt
1 teaspoon red pepper flakes
zest and juice of 1 lemon
Cut the peaches into quarters and remove the pits. Place the peaches into a large heat-proof bowl. Heat a kettle of water until boiling. When it boils, pour it over the peaches. Let them sit for about 3 minutes. Rinse under cold water until cool to handle and drain. You should then be able to peel the skin off the peaches. Alternatively, you can score the bottom of the peaches, blanch them in some boiling water, and then place them in cold water before peeling.
Dice the peaches and add them to a non-reactive pot along with all of the remaining ingredients. Cook over medium heat, stirring often, until the mixture comes to a boil. Reduce to a simmer and cook, stirring occasionally, until the chutney is darkened and reduced, about one hour.
Use a funnel to fill your sterilized jars. Wipe the rims and top with sterilized lids and rings. Process in a boiling water bath for 15 minutes. Place the finished jars on a kitchen towel to cool. Check to ensure that all the lids have sealed. If not, place in the refrigerator and use within a few days. Store sealed jars in a cool, dark place for up to one year.
What was I cooking one year ago?: Salisbury steak with red wine-mushroom sauce
Two years ago?: Spanish rice
Three?: sweet potato pancakes with cinnamon butter and chicken, apple, caramelized onion, and cheese quesadillas