Puddletown Pub Chutney

• 4 Granny Smith applespeeled, cored and cut into 1/3-inch dice (5 cups)
• 2 cups finely chopped sweet onion
• 12 ounces espresso stout beer
• 1 cup packed dark brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup brewed strong coffee, cooled
• 1/3 cup currants
• 2 bay leaves
• 2 tablespoons unsulfured molasses
• 1 1/2 teaspoons yellow mustard seeds
• 1 teaspoon brown mustard seeds
• 1 teaspoon fine sea salt, plus more for seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon Chinese five-spice powder
• Pinch of freshly grated nutmeg
• 1 1/2 tablespoons Ball Low or No-Sugar Needed Pectin

1. In a large saucepan, combine all of the ingredients except the pectin and bring to a boil.
2. Simmer over moderate heat, stirring occasionally, until the chutney is thickened and reduced to 3 cups, 45 to 50 minutes.
3. Bring the chutney back to a boil over high heat.
4. Whisk in the pectin and simmer for 1 minute.
5. Remove from the heat and let cool completely.
6. Discard the bay leaves.
7. Season the chutney with salt and transfer to glass jars.
8. Serve at room temperature or slightly chilled.

sweet onion, brown sugar, apple cider vinegar, coffee, currants, bay leaves, unsulfured molasses, yellow mustard seeds, brown mustard seeds, salt, black pepper, chinese fivespice, nutmeg, sugar

Taken from www.foodandwine.com/recipes/puddletown-pub-chutney (may not work)