Apple and Mint Chutney

Table of Contents

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.


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