Apple-Blue Cheese Chutney

• 2 teaspoons canola oil
• 1/4 cup finely chopped shallots
• 2 1/2 cups finely chopped peeled Braeburn apple (2 large)
• 1 cup apple cider
• 1/4 cup golden raisins
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons chopped fresh thyme, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) crumbled blue cheese

1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 1 minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender. Remove from heat; stir in 3/4 teaspoon thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese. Sprinkle with the remaining 3/4 teaspoon thyme.
2. Make-ahead tip: Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney.

canola oil, shallots, peeled braeburn apple, apple cider, golden raisins, brown sugar, cider vinegar, fresh thyme, kosher salt, freshly ground black pepper, blue cheese

Taken from www.myrecipes.com/recipe/apple-blue-cheese-chutney (may not work)