Blackberry Chutney

1 granny smith apple, peeled, cored, diced
1 lemon, freshly juiced
¼ cup brown sugar (60 mL)
½ onion, chopped
1 clove garlic, finely chopped
¼ cup red wine vinegar (60 mL)
¼ cup cassis (60 mL)
2 cups blackberries (500 mL)
1 tsp. fresh ginger, grated (5 mL)
½ lemon, freshly zested
¼ tsp. sea salt (1 mL)

Toss diced apple with lemon juice, freshly squeezed. Set aside.

In medium, wide, heavy saucepan over medium heat, combine brown sugar, onion, red wine vinegar, garlic and cassis. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Add apple and lemon juice, freshly squeezed and let simmer for 10 minutes, stirring occasionally.

Add blackberries, ginger, and lemon zest and let simmer an additional 10-15 minutes stirring occasionally, until the mixture has slightly thickened.

Remove from heat, transfer to bowl and let cool.

Makes about 2 cups or 16 servings (2 Tbsp. per servings).