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Serve this cinnamon and ginger-spiced apple chutney with roast pork or pork chops.Photo credit: Marc Matsumoto from No Recipes.
2 tablespoons butter
2 tablespoons chopped onion
4 Granny Smith apples, peeled and chopped
3/4 cup apple juice
1/4 cup chopped dates or raisins
1 tablespoon lemon juice
1 teaspoon McCormick® Pure Vanilla Extract
2 tablespoons sugar
1/2 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Ginger, Ground
1/4 cup chopped pecans
Melt butter in large skillet on medium heat. Add onion; cook and stir 1 minute or until softened. Add apples; cook and stir 5 minutes or until apples start to soften.
Stir in apple juice, dates, lemon juice and vanilla. Add sugar, cinnamon and ginger; stir until well blended. Reduce heat to medium-low.
Cook 5 to 10 minutes or until apples are softened and liquid is absorbed, stirring occasionally. Remove from heat; stir in pecans. Serve warm or at room temperature.
Chutney can be prepared up to 1 day ahead. Cover and store in refrigerator. To warm chutney, microwave in microwavable bowl on HIGH 1 to 2 minutes, stirring halfway through cook time.
(Amount per serving)