Spiked Plum Apple Ginger Chutney
Serve with Filet Mignon or Pork Loin
Serves 8 | The perfect way to elevate any meat and make your plate colorful and tasty. This chutney takes only minutes to make!
FEATURED FLAVORS
This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.
INGREDIENTS
🔸 16 large prunes, diced
🔸 2 Gala apples, peeled and diced
🔸 4 t finely minced gingerroot
🔸 2 T honey
🔸 ½ C chopped white sweet onion
🔸 1/2 C Olivezia Gravenstein Apple White Balsamic Vinegar
🔸 2 t kosher salt + ½ t black pepper
🔸 4 T fresh squeezed lemon juice
🔸 2 T brandy
METHOD
Add all the ingredients except the brandy to a saucepan and bring to a boil. Reduce heat so it’s just barely bubbling and cook on low for about 5-6 minutes, stirring occasionally and watching it doesn’t burn.
After that time remove from heat add the brandy. Return to burner and let simmer again for about 1 minute.
Serve over pork loin or as an accompaniment to steak.
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©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.
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