This apple relish came last year when I was playing golf with friends, it’s simple and a nice way to use up a couple of apples.
The Accidental Locavore decided on a condiment to go with the two chèvres I had from Goat Cheeses of France. The Red Hook Golf Club was originally an apple orchard, and hundreds of apple trees still line the fairways. This has been a terrific year for apples and there are literally thousands of them, ripe for the picking. I grabbed a bunch of Romes and McIntoshes from my favorite trees (around the tee box on the fifth hole) and made a simple relish for the cheeses. This made about 2 cups:
Apple Relish Recipe:
- ½ cup of sugar, more or less depending on your apples
- ¼ cup cider vinegar
- 1 ½ pounds tart, crisp apples, peeled and cut into 1/2″ chunks
- ½ teaspoon freshly grated ginger
In a medium sized pot over medium heat, heat the sugar and vinegar, stirring to dissolve.
Stir in the apples and cook for about 5 minutes, until the apples are cooked but still hold their shape. Stir in the ginger, taste and add salt as needed.
Cool to room temperature. Serve and enjoy!
Although I’m not generally a fan of “stuff” other than bread or a plain cracker with cheese, this was a nice addition.
The apples had a nice fresh flavor that contrasted well with the rich funkiness of the cheeses. Leaving them in chunks kept them from turning into mush (aka apple sauce).
The ginger added a hint of spice and some brightness. Now that I’ve done my posts for the Goat Cheeses of France, I can sit back, relax and enjoy their wonderful chèvres my way, with a baguette. The rest of the relish I’ll use to garnish a duck, or go more traditional with some pork chops or smoked pork tenderloin.
What would you use it with?