Source: Cooking Light
This dish is well balanced and faster to put together than most apple chutneys — and makes the house smell amazing. If you like a little heat, add a pinch of crushed red pepper. It was too early in the season to easily find apple cider, so while we don’t usually recommend substituting apple juice, we did so here. To compensate, we left out the sugar and added a teaspoon or so of cider vinegar. You can stir the blue cheese into the cooled chutney, but it is prettier placed on top with the thyme.
Ingredients
2 teaspoons canola oil
¼ cup finely chopped shallots
2½ cups finely chopped peeled Braeburn apples (2 large)
1 cup apple cider
¼ cup golden raisins
2 tablespoons brown sugar
1 tablespoon cider vinegar
1½ teaspoons chopped fresh thyme (divided)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup (2 ounces) blue cheese
Directions
Heat a small saucepan over medium-high heat. Add oil. Add shallots and sauté 1 minute. Add apple and next four ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender (this took us 40 to 45 minutes). Remove from heat. Stir in 3/4 teaspoon thyme, salt and
pepper. Cool to room temperature. Gently stir in blue cheese and sprinkle with remaining thyme. Serve on crostini or try as condiment with pork dishes.
Notes: While the recipe calls for the apples to be peeled, we left them on. The red adds a bit of color and in no way interferes with the texture of the dish.
