Apple and Onion Chutney

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 occassionally. 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 air tight 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