This is somewhere between an apple chutney, mustard relish, and pan-sauce starter. It should be excellent with Sunday pork.
Ingredients
2medium apples, peeled and finely diced
1/2cup apple cider
2tbsp apple cider vinegar
2tbsp Dijon mustard
1tbsp whole-grain mustard
1tbsp honey
1/2tsp dried sage
1/4tsp thyme
1/4tsp black pepper
Small pinch of salt
Optional:
1tbsp raisins, finely chopped
1small pinch ground allspice
Instructions
1
Combine the apples, cider, vinegar, honey, sage, thyme, pepper, and salt in a small saucepan.
2
Bring to a gentle simmer and cook uncovered for about 15–20 minutes, stirring occasionally, until the apples are tender and most of the liquid has reduced.
3
Mash lightly with a fork or potato masher. I would leave some texture rather than make it smooth.
4
Remove from the heat and stir in both mustards.
5
Taste once it cools slightly. If you want it sharper, add another teaspoon of cider vinegar. If you want it rounder, add another teaspoon of honey.
