Last year we had a huge crop of Concord grapes from the farm.We had pureed and strained them and frozen them into batches. I was on a big homemade soda kick at the time so we would use them for grape soda. I still had a large stock of it in the freezer and wanted to use them up as I am moving at the end of December and need to start downsizing. I have been trying to use up apples as well as it seems i have a never-ending supply form the farm this year but have been too lazy to make apple butter. I figured I would go for a chutney that I could can and set aside until needed. Did I mention I am not a huge lover of either grapes or apples-lol. This is generally how I end up with some recipes is using up food that I am not the keenest one. But, it is why continue with the CSA as it forces me to eat seasonally and use items I would not purchase. Keeps me out of my food comfort zone. this recipe is pretty big as I canned 3 pints I believe and have about another cup in the fridge. Easily can be reduced by half or quartered.
Concord Grape and Apple Chutney
2 lb Concord grape puree (puree and strain washed grapes)
1.5 lb apples, cored and chopped (I used a mix of varieties)
1.5 cup sugar
1/2 lb onions, chopped
2 cup apple cider vinegar
1/2 cup raisins
1/4 cup crystallized ginger minced
1/2 Tbl. salt
1 tsp. black pepper
Combine ingredients in a heavy bottom pan and cook on low-medium heat for 40-50 minutes until thick.
Can and age for 30 days for best flavor development. I have refrigerated some and am aging for a week to serve with smoked ham. I did place a sprig of rosemary in each jar, we will see how it turns out.