Cranberry-Crab Apple Chutney

The hint of color in the trees, the noticeable crispness in the air, the promise of snowfall....and one of the best things about fall, crab apples!

 Some people call me thrifty, or economical, or cheap even.  I can't stand to waste anything, so when the apple tree at Darling Daughter's house is laden with lovely rosy little apples, I have to use them! Lily helped gather the apples.

This chutney is great with fish, or roast pork. If you want to be fancy, you could hollow out mini-pumpkins and fill them.

CRANBERRY - CRAB APPLE CHUTNEY
1 Tablespoon olive oil
1 cup red onions, medium dice
1 cup green bell peppers, med. dice
1 Tablespoon ginger, peeled and diced
1 cup dried cranberries
4 cups crab apples, unpeeled, finely chopped
½ cup brown sugar
1 cup apple juice
½ cup rice wine vinegar
1 chipotle chili, toast and dice very small
1 Tablespoon fresh sage, chopped
To taste salt and pepper

In a heavy bottom pan, sauté onions and peppers in the oil until tender. Add ginger and cook for one minute. Add cranberries and crab apples and cook for another minute. Add brown sugar, apple juice, vinegar, chili, sage, salt and pepper and cook until fruit is tender and the sauce thickens. Cool before serving.