Apple Farm Chutney
Canning with Heirloom Apples
Nestled in Mendocino wine country, the Apple Farm is a family-run farm offering apples, pears and select vegetables at its farmstand. Whether your favorite apple is a Sierra Beauty, Mutsu or Northern Spy, chances are the Apple Farm grows it! While farmers do make trips to San Francisco's Saturday Ferry Plaza Farmers Market, the gorgeous farm property is reason enough for a stop for those traveling through Anderson Valley.
The farm, run by the Schmitt and Bates families, began as a conventional farm, but transitioned to organic several years ago. Now, they practice biodynamic farming and have participated in Slow Food conferences. In addition to their excellent fruit, the Apple Farm sells chutneys, apple juice, hard apple cider, apple cider vinegar and a variety of stone fruit jams and jellies.
The following recipe was developed Apple Farm cider vinegar and Apple Farm apples and pears. Ashmead's Kernel. Pink Pearl, Gravenstein, Rhode Island Greening and Cox's Orange Pippin were some of the varieties that went into the test batch, but any crisp apple will do. While you certainly don't have to visit the Apple Farm to prepare this spicy chutney, do be sure to buy local apples. The taste of an heirloom apple will remind you what an apple is really supposed to taste like, and it certainly isn't those Granny Smiths or Fujis at the supermarket.
The recipe below should make approximately three pints, but is easy to multiply and makes a great gift. The chutney can be served with any meat preparation, but pairs nicely with root vegetables as well. Chutneys, like any jams, are easily adaptable so feel free to use this recipe as a guide! If you're interested in using piquant herbs instead of ginger, you can find some tips on cooking with herbs in this article, or simply follow the notion that what grows together goes together.
Ingredients:
- 3 cups peeled, chopped apples
- 2 cups peeled chopped pears, preferably Bosc
- 1 lemon, seeded and chopped
- 1 clove garlic, chopped
- 2 1/4 cups light brown sugar, firmly packed
- 1 1/2 cups golden raisins
- 1/4 cup fresh ginger, finely grated
- 1/4 cup crystallized ginger, chopped
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon cayenne pepper
- 2 cups cider vinegar*
*If using boutique vinegar such as the Apple Farm vinegar, 2 cups may be too much! If you are afraid your vinegar might be too strong, I suggest using half vinegar, half water to obtain the 2 cups of liquid. You can always add more vinegar later.
Method:
- Combine all ingredients in large pot.
- Bring to simmer, stirring frequently.
- Cook down until the fruit has released its juices and the sugar and vinegar should are reduced to a thick, glaze-like consistency. This should take approximately two hours.
- Portion into sterilized jars and preserve using your favorite canning method. Should you choose not to can, the chutney should keep, sealed and refrigerated, for at least two weeks.
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