Apple Blue Cheese Chutney
2 1/2 cups Braeburn apples (2 large), peeled and finely chopped
1 cup apple cider
1/2 cup blue cheese, crumbled
1/4 cup shallots, finely chopped
1/4 cup golden raisins
2 Tbsp brown sugar
1 Tbsp cider vinegar
2 tsp canola oil
1 1/2 tsp fresh thyme, chopped, divided
Kosher sea salt and freshly cracked black pepper to taste
- Heat a small saucepan over medium-high heat, and add oil; swirl to coat. Add shallots and saute for 1 minute to soften. Add chopped apple, cider, raisins, brown sugar, and cider vinegar, and bring to a boil.
- Reduce heat and simmer, uncovered, for 25 minutes, or until most of the liquid has been evaporated and apples are very tender. Remove from heat, and stir in 3/4 tsp thyme, and add salt and pepper to taste.
- Cool to room temperature, and gently stir in blue cheese. Sprinkle with remaining thyme, and serve with La Panzanella Croccantini.