This chutney was a great way to use a pile of the apples from our trees this fall.  Such a terrific solution for a harvest glut!  Clearly, chutneys pair perfectly with all sorts of meaty things.  But this is also terrific with many of the classic veggie holiday side dishes… For example, it’s been amazing served along with stuffing and my new favorite celery root, turnip, potato mash (recipe to come soon).

Apple Cherry Chutney
Lots and lots of fresh apples (enough to fill a large crock pot)
2 cups fresh orange juice
2 cups apple cider vinegar
1 cup honey
3 cups finely chopped red onion
3/4 cup minced ginger
1 1/2 tablespoons brown mustard seeds
2 teaspoons sea salt
1 teaspoon red pepper flakes
2 cups dried cherries

Core and chop the apples, leaving the skin on (assuming you have organic apples).  The apple pieces should average around 1/2″… not too big, but not too small.  Pile everything but the cherries in a large crock pot and set on high.  Let simmer away until the apples are nice and smooshy (pretty much all day).  Throw in the cherries and stir, turn off the heat, and let cool.  Once cool, serve and/or put in jars.  Will keep in the fridge for a couple weeks or in the freezer for several months.

If you don’t have a crock pot, a large stock pot will do just fine.  Simmer on medium-low, stirring periodically to make sure nothing’s sticking, until apples are done.  Follow the rest of the instructions as above.

Makes about 9 pint jars.