Honey Free Apple-Sage Chutney
Autumn in a jar — that's the best way to describe this fragrant, slow-simmered chutney built around tender diced apples, warm Ceylon cinnamon, and a bright hit of apple cider vinegar. Maple syrup does all the sweetening here, which means anyone avoiding bee-derived ingredients can dig in without a second thought. The swap isn't a compromise at all; maple brings a deep, caramel-like richness that plays beautifully against the tartness of the vinegar and the earthiness of fresh sage. That sage goes in off the heat, preserving its herbal brightness and keeping the flavor from turning bitter. A gentle 25-to-30-minute simmer transforms the apples into something jammy and spoonable, thick enough to coat a spoon and cling to everything it touches. Pile it onto a cheese board, spoon it alongside roasted pork or chicken, or spread it over a crusty slice of bread — it's endlessly versatile. It keeps in the fridge for up to five days, though it rarely lasts that long.
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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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