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A sweet-savory chutney to serve with roast pork or roast turkey. Photo credit: Joanne Bruno from Eats Well with Others.
1 teaspoon vegetable oil
1/2 cup chopped onion
1 tablespoon McCormick® Sage, Rubbed
1 teaspoon McCormick® Cumin, Ground
1 teaspoon McCormick® Mustard Seed
1/4 teaspoon McCormick® Red Pepper, Crushed , (optional)
3 assorted apples, such as Granny Smith, Gala or Honeycrisp, peeled, cored and cut into 1/2-inch chunks
1/3 cup chopped dried apricots
1/3 cup cider vinegar
1/3 cup molasses
Heat oil in medium saucepan on low heat. Add onion and seasonings; cook and stir 5 minutes or until onion is softened.
Stir in apples, apricots, vinegar and molasses. Cook on medium heat 30 minutes or until mixture has thickened, stirring occasionally. Cool slightly. Cover. Refrigerate until ready to serve.
Make Ahead: Chutney can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.
(Amount per serving)