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cored and cut into random 3/8
inch pieces)
1 cup raisins
2 tablespoons grated fresh orange rind (no white pith)
2 Vi cups sugar
Vi cup apple cider vinegar (5% acid strength)
Vi teaspoon pumpkin pie spice blend
Directions
Combine all ingredients in a large skillet (not cast iron). Cover. Bring to boil on high. Boil one minute. Remove cover. Reduce heat to simmer and cook, stirring frequently, until apples are translucent and mixture is syrupy — 10-15 minutes for soft apples, longer for firm apples. Immediately ladle into sterilized, hot jars leaving 1/8 inch head space. Skim, if necessary. Wipe rims. Adjust caps. Process in a boiling water bath for 10 minutes.
Cook’s tip: Firm apples like Granny Smith will hold their shape after cooking, yielding chunky chutney. Soft apples like Macintosh or yellow delicious will yield a more mashed consistency.
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