I have a big basket of assorted apples in my garage, courtesy of friends and neighbors who love to share. You know how I love fruit and meat together, so I thought, what would go better with Sara’s Sunday Pork Tenderloin, than a little fresh apple and pear chutney? I love this combo of apples, raisins, pears, sugar and spice. This would also be a great addition to your Thanksgiving table. Oh joy! Only 7 weeks till the Big Day. I’ll try to contain myself.
Fresh Apple and Pear Chutney
2 cups apple cider
2 cups sugar
1 1/2 pounds assorted apples, preferably tart, peeled, cored,
chopped into 1/2 inch pieces
2 ripe pears, peeled, cored, chopped
1 1/2 cups golden raisins
3 tablespoons fresh lemon juice
1 teaspoon fresh grated ginger
1 1/2 teaspoons salt
1 teaspoon grainy mustard ( or 2 teaspoons mustard seed)
3/4 cup brown sugar
Bring vinegar and sugar to a boil in a large saucepan, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat.
Combine all remaining ingredients into sauce pan with cider mixture. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. If you have a immersion blender, place the blade into the pan and pulse quickly about 2-3 times. Just until about a fourth of the mixture is blended. Place in serving bowl or canning jars, cover and refrigerate. Will keep for about 2 weeks refrigerated.
-This could be made with lots of different fruit combos. Some people like to add nuts to their chutney, or even fresh garlic cloves.