Butternut Squash, Pink Radish and Cranberry Chutney

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3 lbs butternut squash, 1″ chunks
4 tart apples, cored and chopped
thumb size piece of fresh ginger root, peeled and sliced into strips
1 T pink peppercorns
1 T black peppercorns
1 T cardamon seed
1 T nutmeg, coarsely grated
8 whole cloves
2 cinnamon sticks
4 c white wine vinegar
2 c brown sugar
1 T salt

Place spices in spice bag. Put all ingredients into pot and bring to boil. Reduce heat and simmer till thick

Ladle into hot jars with 1/2″ headspace. Remove air bubbles and seal lids. 15 mintute hot water bath