Ingredients
1 tablespoon vegetable oil
1 onion, finely diced
1 apple (granny smith or pink lady), peeled, cored and diced
2 cups apple butter
1/2 cup ketchup
1/4 cup maple syrup
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chipotle chili in adobo, finely minced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
Directions
In a sauté pan, heat the vegetable oil to a shimmed. Add diced onion and sauté until translucent. Add the apple and sauté until the apple is pretty much falling apart. Transfer the contents to a sauce pan and then combine apple-onion mixture with the apple butter, ketchup, maple syrup, vinegar, soy sauce, chipotle pepper, garlic, ginger, Worcestershire sauce and mustard and bring to a boil. Reduce the heat, simmer for 15 minutes. Remove from heat and let cool for about 10 minutes. Puree in a food processor, blender or using an immersion blender.
Makes about 2 1/2 cups. Stores in the refrigerator for about 4 weeks.
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