High Fructose Corn Syrup Free Apple-Sage Chutney
Chutneys and condiments are notorious for hiding unwanted sweeteners, but this apple-sage version keeps things clean by relying entirely on pure maple syrup for its sweetness — no corn-derived additives anywhere in sight. Fresh apples simmer down with apple cider vinegar, warm Ceylon cinnamon, and ground ginger until everything collapses into a glossy, jammy spread that smells absolutely incredible. The real magic happens when you pull the pan off the heat and stir in the fresh sage — that herbal hit transforms the whole thing from simple fruit preserve into something genuinely sophisticated. It's the kind of condiment that makes a cheese board look intentional, or turns a plain roasted pork loin into a proper dinner-party centerpiece. The texture thickens beautifully as it cools, so don't panic if it looks a little loose straight off the stove. Store it in a glass jar in the fridge and you've got five days of seriously good eating lined up.
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Learn more →Ingredients
8 servings
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- ⅓ cup maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup water
- 2 tbsp fresh sage leaves, finely chopped
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- ¼ tsp salt
Instructions
- 1
Combine the diced apples, maple syrup, apple cider vinegar, and water in a medium saucepan over medium heat. Stir to coat the apples, then bring to a gentle simmer.
- 2
Stir in the ground ginger, Ceylon cinnamon, and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the apples are very soft and the liquid has reduced to a thick, jammy consistency that coats the back of a spoon, about 25–30 minutes. Watch the pan in the final 5 minutes — the syrup can scorch quickly once most of the liquid has evaporated.
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