Page 35 - Valley Table - Winter 2023/2024

One primary rule is that as you boil the filled and closed jars, you should listen for each lid to make a popping sound at some point. It means the vacuum seal has occurred, and the preserves will last in your pantry for up to a year or more.
z Crabapple & Candied Ginger Chutney
Courtesy of Chef Nicholas Leiss
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.
INGREDIENTS
• 2 Tbsp olive oil
• 1⁄2 cup sliced onions
• 2 cups crabapple, skins on, quartered
and cored, then cut into 1⁄4-inch slices
• 1⁄4 cup apple cider vinegar
• 1⁄4 cup sugar
• 1 Tbsp grated orange peel
• 3 Tbsp candied ginger, finely chopped
• Kosher or sea salt, to taste
PREPARATION
1. 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.
2. 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. 3. Transfer chutney into an airtight container to marinate in the refrigerator for 1–2 days.
December 2023 - February 2024 | valleytable.com 33