Ingredients
4cupsripe peaches,peeled and diced
¾cupapple cider vinegar
¼cuplemon juice
1cupraisins
½cupdried cranberries
⅓cupsweet onion,diced
1jarMcCormick crystallized ginger
1tbspsea salt
1tspallspice
½tspground cinnamon
½tspground cloves
½tspground ginger
7½cupsgranulated sugar
1pouchliquid fruit pectin
Preparation
Peel and slice the peaches and add them to a large pot pot with all other ingredients except the pectin.
Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.
Serve chutney at room temperature over pork, ham, chicken or turkey.
Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving.
