Saturday, August 8, 2015

Apple-Blue Cheese Chutney

Ingredients for 10 servings

¼ cup finely chopped shallots
¼ cup golden raisins
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
½ cup (2 ounces) crumbled blue cheese
1 cup apple cider
1 tablespoon cider vinegar
1 ½ teaspoons chopped fresh thyme, divided
2 tablespoons brown sugar
2 teaspoons canola oil
2 ½ cups finely chopped peeled Braeburn apple (2 large)


Heat a small saucepan over medium-high heat.

Add oil to pan; swirl to coat.

Add shallots; sauté 1 minute.

Add apple, raisins and suger (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered,
25 minutes or until most of liquid evaporates and apples are very tender.

Remove from heat; stir in ¾ teaspoon thyme, salt, and pepper.

Cool to room temperature.

Gently stir in blue cheese.

Sprinkle with the remaining ¾ teaspoon thyme.

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