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Categories:
apples onion ginger freshly squeezed orange juice fresh apple cider apple cider vinegar light brown sugar thyme kosher salt
Viewed: 69 - Published at: 8 years agoIngredients
- 6 Honeycrisp Apples, Peeled, Cored And Half-inch Diced
- 1 cup Chopped Onion
- 1 Tablespoon Fresh Minced Ginger
- 1/2 cups Cup Freshly Squeezed Orange Juice
- 1/2 cups Fresh Apple Cider
- 3/4 cups Apple Cider Vinegar
- 1 cup Light Brown Sugar, Lightly Packed
- 1 teaspoon Dried Mustard Powder
- 3 sprigs Fresh Thyme, Leaves Pulled Off
- 1 pinch Kosher Salt
Method
- Combine the apples, onion, ginger, orange juice, cider, vinegar, brown sugar, mustard powder, thyme leaves and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
- Recipe adapted from Ina Garten's Apply Chutney, found on Food Network.
