We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Apple Whisky Chutney
Holiday 2016
Sweet and tangy with an undertone of mellow whisky, this chutney complements our Maple Sage-Glazed Roast Turkey just perfectly. It’s also tasty with roast chicken or pork, or on a cheese and charcuterie platter. In fact, you might just want to make a double batch for the holiday season.
Makes about 2 cups (500 mL)
2 tbsp (30 mL) butter
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
3 cups (750 mL) diced, peeled tart cooking apples (Northern Spy, Empire, Crispin or Granny Smith)
½ cup (125 mL) granulated sugar
1 tsp (5 mL) dry mustard
⅓ cup (80 mL) cider vinegar
¼ cup (60 mL) Canadian whisky (recipe developed with Forty Creek)
½ tsp (2 mL) chopped fresh thyme and/or sage
1 Melt butter in a medium saucepan over medium heat. Sauté onion for about 5 minutes or until softened. Add garlic, salt and pepper; sauté for 1 minute or until garlic is fragrant.
2 Stir in apples, sugar, mustard, vinegar and whisky and bring to a boil, stirring to dissolve sugar. Reduce heat and boil gently, stirring often, for about 25 minutes or until apples are translucent and chutney is slightly thickened (it will thicken more upon cooling). Stir in thyme or sage. Let cool slightly. Serve warm or transfer to a jar or airtight container and refrigerate for up to 2 weeks. Warm gently before serving.
Makes about 2 cups (500 mL)
