Apple Raisin Chutney

I don't often find myself without anything to say, but...I think it's actually come to this. I think that I cannot correctly sum up how delicious these flavor combinations are. Perhaps pure happiness may be correct, or 'giddy-ness?' Oh what the heck I'll borrow Google's definition of happiness "state of well-being characterized by emotions ranging from contentment to intense joy." Yeah, that might sum it up nicely.

Now whether you prefer Gorgonzola, or cambozola, or brie, or whatever else you'd like, I personally think there is no loser here. This apple raisin chutney was easy to prepare, and I've never made a chutney before-So you should try to! This powerhouse flavor combo includes a nice crusty bread or crostini, apple raisin chutney, oven roasted garlic, and the cheese of your choosing.

I've chosen to only blog about the chutney itself, only because the rest are self evident or rather Google-able (Is that a word now?)

Apple Raisin Chutney (Adapted from Simply Recipes)

2 large tart cooking apples (such as green Granny Smith, peeled, cored, and chopped)

1/2 cup chopped onion

1/2 cup golden raisins

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 Tbsp grated orange peel

1 Tbsp grated fresh or 1/2 Tbsp powdered ginger
1 teaspoon ground cinnamon

1/2 tsp nutmeg

Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20-25 minutes. If the chutney looks too dry, as in too much liquid has cooked off, add a little apple juice or cider. Uncover and simmer over low heat for a few minutes more to cook off excess liquid if there is any; let cool. Cover and refrigerate for up to 2 weeks.
Makes about 2 cups.

*Note: This chutney would also pair really well with roasted chicken or pork