Cranberry Apple Chutney

1. Combine cranberries, apple, sugar, ginger, lemon juice, vinegar and cinnamon in a medium saucepan.
2. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 10-12 minutes. Some of the cranberries will burst, try to keep it a little chunky for a more rustic chutney.
3. Let cool completely before storing. Will keep refrigerated for 4 weeks.

CANNING

1. Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
2. Carefully remove jars from hot water, shaking off excess water. Pour hot Cranberry Apple Chutney into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. Process jars 15 minutes, depending on altitude.
3. The processing times is for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
4. Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 – 6,000 ft above sea level = 10 min6,001 – 8,000 ft above sea level = 15 min8,001 – 10,000 ft above sea level = 20 minRemove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.