Apples and rosemary practically sing for roast pork (the juniper doesn't hurt either), but this chutney also plays nicely with roasted root vegetables, cabbage, soups, and cheese plates. Rosemary acts as a supporting player here, a foil for the apples.
- Yield:4 (makes about 2 cups)
- Active time: 20 minutes
- Total time:20 minutes
- 1/2 cup finely minced onion
- 1/4 cup apple cider vinegar, plus more to taste
- 1/4 cup apple cider
- 3 sprigs rosemary
- 6 juniper berries
- 2 medium apples, medium dice (about 2 cups)
- Zest of one lemon
- 1 teaspoon unsalted butter
- Sugar, to taste, if needed
In a saucepan, combine onions, vinegar, apple cider, rosemary, juniper, and a pinch of salt. Bring to a simmer and cook, covered, for ten minutes, or until onions have mostly softened.
Add apples and another pinch of salt. Increase heat slightly and cook uncovered for ten minutes, or until apples have softened and liquid has mostly evaporated.
Stir in lemon zest and butter, and add sugar, more vinegar, and salt as needed. Remove rosemary stems and serve warm or room temperature.