Imbolc Apple Chutney

Chi-kali, Arizona

• 1 c. Dried granny smith apples, coarsely chopped
• 1 c. Applesauce
• 1/3 c. Brown rice vinegar
• 1/3 c. Granulated cane juice -OR- maple granules
• 5 Scallions chopped
• 1/4 c Seedless raisins
• 1 T. Fresh ginger, minced
• 1/2 tsp. Hot sauce, or to taste

In a saucepan, combine all ingredients and bring to a boil over moderately high heat, stirring constantly for 15 minutes. If microwaving, combine all ingredients in a glass bowl. Microwave uncovered on high until slightly thickened and bubbling, about 8 minutes.

Let cool slightly. Puree 1/2 cup of the mixture in a blender or food processor and then mix with remaining chutney. Serve at room temperature or chilled.

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