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| Apple-Thyme Chutney |
"This is my favorite aspect for turkey or any sort of roast and a staple on our Thanksgiving table. Making it inside the slow cooker prevents splattering. I usually make it the day before, keep inside the refrigerator, after which warmth over low warmness the day of. You also can freeze or can it. For canning, I commonly make a double batch, which makes 2 1-pint jars."
Ingredients :
- three large apples - peeled, cored, and chopped
- 1/4 cup white sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried thyme
- 1 bay leaf
- 2 tablespoons brandy (such as Calvados®)
- 1 pinch salt
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H20M |
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- Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are smooth and start breaking aside, approximately 10 minutes, stirring often.
- Transfer to the gradual cooker and cowl with lid. Cook on excessive warmth until it thickens, about 1 to 2 hours, stirring frequently.
- Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.
Notes :
- You can use everyday brandy in place of Calvados.
- To can it, dispose of bay leaves and fill into sterilized 1-pint mason jars with new lids, leaving half inch headspace. Process in a boiling water tub for 15 minutes, then flip off the heat and go away the jars within the warm water for 5 extra minutes to prevent siphoning.
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