NuM NuM

SUCCESS! This apple chutney was soooo much better then that thing I made the other night. Lobster and I had the pork from the other night and this was a great compliment to the pork. It was my favorite sweet and savory combo...num. The best thing about this dish is that it keeps for two weeks. Can't wait to try it in other meals-perhaps pork, apple chutney and blue cheese panini. Nummm.

Since we were having leftovers I looked up how to reheat meat without drying it out and it worked pretty well. It's also much better for you then zapping it in the microwave, which in my opinion-its best to use the microwave as minimally as possible. Here's how ya do it: You wrap the pork in foil then put it in a steamer over boiling water for 8 minutes and you have nice, reheated moist meat.

Apple Chutney
Adapted from here

2 large tart cooking apples (such as green Granny Smith or golden delicious), peeled, cored, and chopped into 1/2" pieces
1/2 cup chopped onion
1/4 cup red wine vinegar (I substituted cider vinegar)
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice

Method
Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Makes about 2 cups