Apple-Thyme-Chutney

Ingredients for 1 servings:

• 3 kg apples, sour
• 400 g sugar, brown
• 450 ml white wine, semi-dry or dry
• 200 ml Calvados
• 150 ml vinegar (fruit vinegar/apple cider vinegar)
• 1 ½ tbsp, sautéed cinnamon
• 2 tsp salt
• 7 tbsp lemon juice or 1 sachet citric acid
• 250 g raisins or sultanas, finely chopped
• ½ tsp, leveled chili powder
• 3 tsp, sautéed thyme, dried
• 1 bag of preserving aid

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

approx. 16 glasses of 235 ml each

Peel and core the apples, and cut them into very small cubes. Combine them with the other ingredients in a tall saucepan, bring to a boil, and briefly puree with a food processor (half of the ingredients should remain chunky). Simmer uncovered for about 30 minutes, stirring regularly. Pour into screw-top jars, seal, let cool, and let it infuse for at least a week before enjoying. This apple and thyme chutney goes well with game, duck breast, ham, roasted liver, grilled meat, and poultry in general. Shelf life: approximately 1 year.