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Apple-Thyme Chutney

Rated as 5 out of 5 Stars
3 made it  |  0 reviews   |  2 photos
7

"This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars."
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Ingredients

1 h 20 m servings 90
Original recipe yields 6 servings

Directions

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  1. Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
  2. Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
  3. Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.

Footnotes

  • Cook's Notes:
  • You can use regular brandy instead of Calvados.
  • To can it, remove bay leaves and fill into sterilized 1-pint mason jars with new lids, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes, then turn off the heat and leave the jars in the hot water for 5 more minutes to prevent siphoning.

Nutrition Facts


Per Serving: 90 calories; 0.2 23.5 0.3 0 28 Full nutrition

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