This started out as apple sauce, but blogging forces one to
show off try harder when facing dinner-making decisions. I am proud(?) to say I completely winged this recipe and if I do say so myself, it turned out pretty good.
This chutney is a bit on the tangy side, so if you want yours to have less zing, omit the cider vinegar altogether.
Apple Cranberry Cardamon Chutney
Makes 1 cup
2 medium to large apples
1/4 cup cranberries
1 tablespoon cider vinegar
2 tablespoons orange juice
3 tablespoons maple syrup
salt + pepper to taste
Peel and grate apples, chop shallot; add to medium sized heavy bottom pan with cranberries, cider, juice, syrup, salt + pepper. Simmer on medium heat until reduced by half, about half an hour. Cool completely before refrigerating until ready to use. Keeps for about a month in sealed container.