Apple and Onion Chutney

What you will need:

3 TBS Patricia & Paul Lemon Olive Oil

2 medium onions roughly chopped

1/2 tsp kosher salt

3 medium Granny Smith apples peeled, cored and cut into pieces

1 cup granulated sugar

¾ cup Patricia & Paul Pomegranate Quince Balsamic

2 tsps finely minced fresh ginger

1/2 tsp cinnamon

Preparation:

Heat Olive Oil in a large skillet on medium heat.  Add onions, sprinkle with salt and sauté until golden brown. Add apples to the pan and sauté until soft. Sprinkle in sugar and continue cooking until the onion-apple mixture is well coated, stirring occasionally.  Turn up the heat slightly and add the Balsamic to deglaze the pan, scraping the bottom to loosen any bits that have gotten stuck. Allow the mixture to come to a boil, reduce to a simmer, add the ginger and simmer uncovered for 20 minutes stirring occasionally. Add the cinnamon and simmer for an additional 5 minutes continuing to stir every few minutes.  Once the mixture has thickened, remove from the heat and allow to cool. Store in an airtight container in the refrigerator for up to a week. Serve warmed or at room temperature with cheeses like brie, as a relish for pork or ham or on potato pancakes.