1 Tbs unsalted butter
1 cup peeled, cored, diced Granny Smith apples (about 1 large apple)
1 cup diced red onion (about 1/2 onion)
3 cloves garlic, minced
1/2 cup Roasted Pablano Peppers, diced (see next recipe)
1/2 cup white wine
1 cup Jalapeno Jelly
1/2 cup julienned fresh sage leaves
Kosher salt to taste
Freshly ground pepper to taste

*Heat 1 tablespoon of butter in a large, nonstick sauté pan over medium heat.
*Add the apples, onions, and garlic, and cook for about 5 minutes, or until they are just beginning to soften.
*Blend in the pablanos and sauté briefly.
*Pour in the wine and cook until the wine has reduced, shaking or stirring to prevent sticking, *Add the jelly and stir until jelly has melted.
*The mixture will be thick and jam-like.
*Remove the pan from the heat, fold in the sage, and season with salt and pepper.
*Set aside until serving time.

Chutney may be served warm or at room temperature.
Yield: 3 ½ cups

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