Apple Chutney a special touch for New Year meal [UPDATED]Published 1:14pm Monday, January 2, 2012 Updated 1:22pm Monday, January 2, 2012
Around Thanksgiving, as we planned for Christmas with family both near and far, my son suggested we do something other than our traditional ham or turkey meal and mentioned a pork loin.
Game for anything, we all agreed to try something different.
Well, for one reason and another, the pork loin meal didn’t fit into our holiday schedule, so we planned it for the New Year holiday. And was it ever tasty.
Ryan stopped over on Saturday to put together the brine in which the pork loin would soak for about 12 hours; and I planned to make an apple chutney to serve with it, along with a couple of new side dishes. (Watch for those recipes in upcoming Food Finds blogs.)
I went online to find a recipe for apple chutney and found a tasty-sounding one at simplyrecipes.com.
The ingredients were basic — better yet, I had most of them on hand — and it was a cinch to prepare. I loved it, as did most of the family, though we all agreed a little goes a long way as the chutney can be overpoweringly sweet.
I’m already thinking how I might revise the recipe a bit to make it less sweet.
At any rate, here is the recipe.
From Simply Recipes
1 large tart cooking apples, peeled, cored and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tablespoon grated orange peel
1 Tablespoon grated fresh ginger
1/2 teaspoon allspice
Combine all the ingredients in a medium sauce pan and stir well. Bring to a boil; reduce heat and simmer, covered, about 40 minutes.
Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to two weeks.
Makes about 2 servings.