Sherried Apple Chutney
Fall fruit and nutty fortified wine meet in this tart and giftable condiment.
makes Six 8-oz. jars
1 hour 50 minutes
The most difficult thing about this flavorful sherried apple chutney recipe from master preserver Camilla Wynne is the time you must wait between making and enjoying it. For best results, hold off for at least a month before opening in order to give all the flavors time to really get to know each other. And while it’s delicious with roast meats and on sandwiches, it truly shines paired with Spanish cheeses like manchego, idiazábal, and cabrales. Serve with more sherry and a candlelit reading of Poe’s “The Cask of Amontillado.”
Select an amontillado or dry oloroso sherry, either of which will lend a nutty, complex quality without stealing the show the way a sweeter wine might.
Featured in: "A Step-by-Step Guide to Waterbath Canning."
- 2 lb. baking apples, such as Cortlands
- 1 lb. shallots, peeled
- 2 cups (15½ oz.) dark brown sugar
- 1½ cups apple cider vinegar
- 1 cup sherry vinegar
- ½ cups amontillado or dry oloroso sherry
- ⅔ cups dried currants
- ⅓ cups golden raisins
- 3 tbsp. thinly sliced sage leaves
- 4 medium garlic cloves, finely chopped
- 3 fresh bay leaves
- 1 tbsp. plus 1½ tsp. kosher salt
- 1½ tsp. freshly ground black pepper