Recipe – Apple Chutney

Serve with Herbed Pork Tenderloin.

Ingredients:

• 1 cup chopped yellow onion
• 2 tablespoons minced or grated fresh ginger
• 1 cup freshly squeezed orange juice (4 oranges)
• ¾ cup apple cider vinegar
• 1 cup light brown sugar, lightly packed
• 1 teaspoon whole mustard seeds
• ¼ teaspoon crushed red pepper flakes
• 1 ½ teaspoons kosher salt
• 6 tart apples, peeled, cored and in ½ inch dice
• ¾ cup raisins

Directions:

1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seed, red pepper flakes and salt in a medium-sized saucepan.
2. Add the apples to the mixture as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature or cold.

Makes 5 cups.

Make it ahead:

Store covered in the refrigerator for up to 2 weeks.