Julie'S Sorrel Fruit Chutney

• 2 tablespoons brown sugar
• 1 tablespoon freshly grated ginger
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon balsamic vinegar
• 3 tablespoons cranberry juice
• 2 tablespoons red wine
• 3 drops Tabasco sauce
• 1 pinch salt
• 1 pinch chili powder
• 1 pinch dried ancho chile powder
• 1 pinch thyme
• 1 cooking apple, peeled and minced
• 1/4 cup minced red onion
• 4 ounces fresh sorrel, minced or chopped (your preference)

1. Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts.
2. Add the apple, onion, and fresh sorrel and mix well.
3. Cover and cook for an additional five minutes.
4. Removed from heat and chill in refrigerator for at least 3 hours before serving.
5. This chutney can be stored in the refrigerator for 1-2 months.
6. Note: a clove of garlic would be tasty added to this, as well.

brown sugar, ginger, apple cider vinegar, balsamic vinegar, cranberry juice, red wine, tabasco sauce, salt, chili powder, chile powder, thyme, apple, red onion, fresh sorrel

Taken from www.food.com/recipe/julies-sorrel-fruit-chutney-63628 (may not work)