Crabapples are full of pectin and turn a beautiful pinkish hue once cooked down. This sweet, sour, and savory combination of vinegar, sugar, onions, and crabapple is simple to make. As with all chutneys, it’s best to prepare it a day or two ahead so the flavors have time to meld. It’s a delicious accompaniment to duck breast.
This recipe is courtesy of Chef Nicholas Leiss of Farm2ChefsTable.
Crabapple & Candied Ginger Chutney
Course: SauceCuisine: AmericanDifficulty: Medium1
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minutesCrabapples are full of pectin and turn a beautiful pinkish hue once cooked down. This sweet, sour, and savory combination of vinegar, sugar, onions, and crabapple is simple to make. As with all chutneys, it’s best to prepare it a day or two ahead so the flavors have time to meld. It’s a delicious accompaniment to duck breast.
Recipe courtesy of Chef Nicholas Leiss
Ingredients
2 Tbsp olive oil
½ cup sliced onions
2 cups crabapple, skins on, quartered and cored, then cut into ¼-inch slices
¼ cup apple cider vinegar
¼ cup sugar
1 Tbsp grated orange peel
3 Tbsp candied ginger, finely chopped
Kosher or sea salt, to taste
Directions
- Heat olive oil in a medium-size sauce pot over medium heat. Once the oil is hot, add sliced onions and cook until translucent, about 5–10 minutes.
- Add crabapples, cider vinegar, sugar, grated orange peel, and chopped candied ginger. Simmer over medium-low heat until mixture thickens into a jam consistency, about 25–30 minutes. Add salt, if desired. Remove from heat.
- Transfer chutney into an airtight container to marinate in the refrigerator for 1–2 days.
Related: A Look at the History and Renaissance of Cider in the Hudson Valley
