Made from slow-simmered apples, sweet onions and stout beer, this sweet-savory chutney is stellar with sharp cheddar and charcuterie.
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4 Granny Smith apples—peeled, cored and cut into 1/3-inch dice (5 cups)
2 cups finely chopped sweet onion
12 ounces espresso stout beer
1 cup packed dark brown sugar
1/2 cup apple cider vinegar
1/2 cup brewed strong coffee, cooled
1/3 cup currants
2 bay leaves
2 tablespoons unsulfured molasses
1 1/2 teaspoons yellow mustard seeds
1 teaspoon brown mustard seeds
1 teaspoon fine sea salt, plus more for seasoning
1/2 teaspoon black pepper
1/4 teaspoon Chinese five-spice powder
Pinch of freshly grated nutmeg
1 1/2 tablespoons Ball Low or No-Sugar Needed Pectin
How to Make It
In a large saucepan, combine all of the ingredients except the pectin and bring to a boil. Simmer over moderate heat, stirring occasionally, until the chutney is thickened and reduced to 3 cups, 45 to 50 minutes.
Bring the chutney back to a boil over high heat. Whisk in the pectin and simmer for 1 minute. Remove from the heat and let cool completely. Discard the bay leaves. Season the chutney with salt and transfer to glass jars. Serve at room temperature or slightly chilled.
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