Apple Chutney (a compote)

1
Garrison Wayne

By
@TheOrganizedChef

Relishes, compotes, chutneys, etc. are a fantastic way to take an ordinary main dish and turn it in to a real showstopper.
I made this recipe up to make use of 4 large apples I had on the counter that needed to be put to use before they needed to be tossed. Combining fruit, spice, vinegar, and sugar,...and a bit of heat, makes for an easy make ahead condiment for poultry or pork main dishes.
I plan to serve this with a sage and mustard crusted pork chop.
This is a good recipe to jar up and share with friends during the Holiday Season. It is a good alternative to Cranberry Sauce.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
20 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    butter, unsalted
  • 2 pinch
    red pepper flakes (about 1/16th tsp)
  • 1 small
    onion, cut in eighths and sliced
  • 3 pinch
    kosher salt (generous pinches)
  • 4 large
    apples, peeled, cored and diced to 3/4 inch
  • 3/4 c
    water
  • 1/3 c
    apple cider vinegar
  • 3/4 c
    sugar
  • 1/4 c
    raisins soaked in brandy,measure without liquid,macerated overnight
  • 1 Tbsp
    brandy or liquid form the soaked raisins
  • 1/2 tsp
    cinnamon
  • 1/8 tsp
    ground cloves

How to Make Apple Chutney (a compote)

Step-by-Step

  1. In a med/lg saucepan, melt the butter and add the red pepper flakes. Add the onion and salt. Saute over medium heat for 6 - 7 minutes, stirring occasionally.
  2. Add the remaining ingredients, Stir to mix well and bring to a boil over medium heat. Stir occasionally.
  3. Reduce heat to low and simmer uncovered for 35 minutes. Stir occasionally. The liquid should be a gentle roll, so don't use the lowest heat. You want the liquid to reduce as it cooks.
  4. Transfer to a med/small bowl to cool. Cover and refrigerate. Serve with pork or poultry as a condiment.

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About Apple Chutney (a compote)




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