Apple Chutney Sauce
by Kimberley Thompson, Tastemaker in Residence
This is a seasonal apple chutney-like sauce that is DELICIOUS with roast pork or brats! Keep in fridge up to one week. I have tweaked Ina Garten’s recipe, an old recipe from Minnesota Cooks and a faded recipe from my Grandmother Ruth to arrive at flavor that I like.
10 tart apples - peeled, cored, and finely chopped.(Firesides, Haralson, Northern Spy)
1 yellow onion, diced
3 (1 inch) pieces fresh ginger root, peeled
¾ cup good apple cider vinegar
¾ cup fresh squeezed orange juice
Zest from above orange, I use it all
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp white pepper
½ tsp red pepper flakes
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 tsp dried mustard seeds
- In a saucepan, mix the apples, onion, ginger, vinegar, orange juice and zest, white sugar, brown sugar, cinnamon, white pepper, red pepper, cardamom, nutmeg and dried mustard seeds.
- Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the ginger, and store in the refrigerator until ready to serve.
Cook's Note - You can add kosher salt to this recipe…I just don’t.