Apple and Mint Chutney

Servings: Six 8-ounce jars

2 pounds tart apples, chopped

1/2 cup fresh peppermint, chopped

2 cups light brown sugar

1 1/2 cups raisins

1/2 cup whiskey

2 teaspoons dry mustard

1 teaspoon salt

1/2 teaspoon mace

1/2 teaspoon allspice

1/4 teaspoon ground clove

Combine all ingredients in a stainless-steel pot. Bring to a boil uncovered. Reduce heat to simmer and cover for the remaining cooking time; about 1 hour. The mixture should be thick like a good, finished jam or marmalade.

This apple chutney is tasty served with Fresh Corn Fritters.