Red Apple Chutney

4-5 medium Granny Smith apples. Peeled, cored and small chopped. 

1 large purple onion, chopped
1/4 c. Cranraisins
1tsp ground ginger
1tsp cinnamon
1tsp nutmeg
1/2 tsp ground clove
1 TBLS brown sugar (or to taste, I used less)
1/2 c. Green Limonato Fused Olive Oil (divided)
2/3 c. Red Apple Dark Balsamic Vinegar

In medium saucepan, mix 1/2 of the oil, the onions and the spices. Simmer on low 5-10 minutes. Add apples, cranraisins and brown sugar, stir 'til combined and sugar dissolved. Add remaining oil and all of the vinegar. 
Simmer on low and stir intermittently until thickened and apples are soft approx 30-40 minutes. 
May serve warm or cold. Store in airtight container in refrigerator for up to 10 days. 
 

Wonderful side to any roasted pork dishes. Or over Bleu Cheese on crackers could be pretty special. 
How about a warm Ham and Brie sandwich and this chutney on your favorite bread or roll?! 
I had a baked sweet potato, topped with shredded pork and the chutney on top with a side of fall squash.