Apple-Thyme Chutney

This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 106 Calories

Ingredients

• 1 pinch salt
• ¼ cup white sugar
• 1 bay leaf
• 1 tablespoon dried thyme
• 2 tablespoons apple cider vinegar
• 3 large apples - peeled, cored, and chopped
• 2 tablespoons brandy (such as Calvados®)

Recipe Instructions

Step 1

Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.

Step 2

Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.

Step 3

Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.