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Apple Chutney: Submitted by: Terri | Date Added: October 5th 2011
Listed in: Sauces
Ingredients

6 large tart cooking apples, peeled, cored and chopped
1/4 cup chopped shallot
1/2 cup The Oilerie White Balsamic Vinegar
1/2 cup The Oilerie Turbinado Sugar
1 Tbsp grated orange peel
1 Tbsp finely grated fresh ginger
1/2 tsp allspice
1/2 tsp cardamom (available at The Oilerie)

Cooking Instructions

-Combine all ingredients in a medium saucepan and stir well.
-Bring to a boil.
-Reduce heat and simmer, covered, for40 minutes.
-Uncover and simmer over low heat for a few minutes more to cook off excess liquid.
-Cool
-Cover and refrigerate for up to two weeks
-Makes approximately 2 cups

Serving suggestions:
-Use as a side complement to pork tenderloin or chops
-Use with chicken as last 10-minute cooking additive

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