This chutney is delightful served with meats or cheeses.
2 large Granny Smith apples, peeled and diced medium
1/2 cup walnuts, chopped
1/4 cup golden raisins, raisins, dried cranberries, dried cherries or dried blueberries
1 tablespoon unsalted butter
1/4 teaspoon cinnamon OR a cinnamon stick
1/4 teaspoon pepper (optional)
1/4 teaspoon salt
Heat butter in medium saucepan over medium heat until bubbling around edges. Add walnuts and toast, stirring often for 2 minutes. Remove walnuts to bowl with slotted spoon. Add apples, sauté for 2 minutes. Add 1/2 cup water and bring to a simmer. Add raisins and seasonings and let cook for 10-15 minutes until liquid is a saucy consistency. Taste and adjust seasonings as desired.
May be kept in an air-tight container and refrigerated for one week.