Lesley Posted November 2, 2008 Share Posted November 2, 2008 Apple and Orange Chutney 5 lb Cooking Apples 3 unwaxed Oranges - sliced 2 tsp ground cloves 2 tsp cinnamon 1 lb onions - chopped 2 1/2 lbs sugar (any) 1 1/2 pints Cider vinegar Sultanas - optional Wash, peel, core and chop the apples and add to the preserving pan, add the vinegar. Add all the other ingredients and simmer untl the mixture is thick and the peel is soft. Remove the orange slices and zap in a processor or mash well with a fork. Return the orange to the chutney. Pot into warm sterilised jars. Best kept for 3 months before eating. Keeps well. Quote Link to comment Share on other sites More sharing options...
