This is a busy time of year for us in Paraclete House Kitchen. We are in the process of making baked goods and preserves for the holiday season, some of which will also be for sale in Priory Gifts. Most Saturdays there are about fourteen people of all ages in the kitchen — from 5 years to 80+ years — making jams, chutneys, baking loaves of bread, cookies, pies, and cakes, as well as putting together mid-morning snack for the 200 other people out working on various projects around the community. We have of course been making a lot of things with our plentiful apple harvest; caramel apple pies, apple harvest jam, and my favorite, apple carrot chutney. This is a delicious accompaniment to roast pork, ham, or chicken, and is also wonderful for ham and cheese sandwiches. It’s especially good with cheese on a cracker or mixed into a spread.
Apple Carrot Chutney
CHANGE SERVING SIZEcups
COOK TIME3 - 5mins.
- 3 tbsp. canola oil
- 6 apple(s) peeled, cored and cubed (about 6 cups)
- 5 carrot(s) big, coarsely grated (about 4 cups)
- 3 cups brown sugar
- 1 cup apple cider vinegar
- 2 cups water
- 1 cup raisins
- 1/3 cup ginger fresh, minced
- peel and juice of one orange
- 1/2 tsp. black pepper ground
- 1/4 tsp. cayenne pepper
- In a heavy pot, sauté carrots in canola oil until almost tender, about 3 to 5 minutes.
- Add in all the other ingredients, bring to a boil, then reduce heat and simmer about one hour until slightly thick, stirring frequently.
- Ladle into hot, sterilized jars and seal, or transfer into a container and store in the refrigerator.