Grilled Cheese Recipe with Sage and Apple-Cranberry Chutney

Follow the canning instructions outlined above — first, prepare your canning equipment and sterilize all your jars, lids, and rings. Once you've completed the sterilization process, make the filling.
In a large heavy-bottomed pot, combine 4 cups peeled and diced Golden Delicious apples, 3 cups granulated sugar, 1 cup whole cranberries, and 1/2 cup water. Bring to a boil, skimming off any foam that develops on top of the fruit. Cook for 10 to 15 minutes on medium heat, until the cranberries pop and the apples soften. Use a wooden spoon or a heatproof rubber spatula to stir the mixture frequently to prevent the fruit from sticking to the bottom of the pot and burning.
Add 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, lemon zest, and a pinch of salt and stir into the mixture. Reduce the heat enough to be able to simmer the fruit gently without burning it. Continue simmering the mixture until the liquid in the pot begins to thicken and becomes syrupy (my mixture took around 15 minutes or so).
Follow the canning instructions outlined above — ladle the mixture into the sterilized jars, wiping the rims with a hot paper towel before applying the lids and rings. Process in a boiling water canner for 10 minutes, before using canning tongs to fish them out and transfer to a wire rack lined with kitchen towels. After being processed, the sealed chutney should keep for about a year in a cool, dark place. Remember to refrigerate any jars after opening!

Melt about 2 tablespoons of the unsalted butter in a large, non-stick skillet over medium heat until the foaming subsides. Reduce the stovetop heat to medium-low and add a handful of fresh sage leaves or so, swirling to toss the sage in butter. Add 2 bread slices and cook, swirling occasionally, until pale golden brown on the bottom side, about 2 minutes. Flip the bread and toast the other side for another 2 minutes or so.
After the second side has been toasted, transfer to a cutting board. Place 1 ounce of Tillamook cheddar cheese on top of each slice. Use a spoon to dollop a tablespoon or so of apple-cranberry chutney on top of the cheese, spreading it evenly across the cheese. Close the sandwich.
Melt another tablespoon of butter in the skillet over medium-low heat. Add the sandwich and cook, swirling occasionally and using a flexible metal spatula to occasionally press down on the sandwich, until one side is a deep, even golden brown, about 5 minutes. Add the remaining butter and flip the sandwich. Cook until this side is a deep golden brown and serve immediately with the sage leaves, which at this point are crisp from all that butter and gentle frying. Serve immediately, and repeat with any remaining ingredients to make additional sandwiches.

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