Blackberry Chutney Recipe

• 1 x granny smith apple, peeled, cored, diced
• 1 x juice of one lemon
• 1/4 c. brown sugar (60 ml)
• 1/2 x onion, minced
• 1 clv garlic, finely minced
• 1/4 c. red wine vinegar (60 ml)
• 1/4 c. cassis (60 ml)
• 2 c. blackberries (500 ml)
• 1 tsp ginger, freshly grated (5 ml)
• 1 x zest of half a lemon
• 1/4 tsp salt (1 ml)

1. Toss diced apple with lemon juice.
2. Set aside.
3. In medium, wide, heavy saucepan over medium heat, combine brown sugar, onion, red wine vinegar, garlic and cassis.
4. Bring to a boil, reduce heat and simmer for 5 min, stirring occasionally.
5. Add in apple and lemon juice and let simmer for 10 min, stirring occasionally.
6. Add in blackberries, ginger, and lemon zest and let simmer an additional 10 to 15 min stirring occasionally, till the mix has slightly thickened.
7. Remove from heat, transfer to bowl and let cold.
8. Makes about 2 c..
9. Yield: 16 servings (2 tbsp.
10. per servings)
11. This is a great little addition to serve with a cheese plate.
12. Try it with Camembert cheese and crackers.

granny smith apple, lemon, brown sugar, onion, garlic, red wine vinegar, blackberries, ginger, lemon, salt

Taken from cookeatshare.com/recipes/blackberry-chutney-86308 (may not work)