You Can’t Go Wrong …….
If you have been following me for a while I am sure that you have noticed that I have a true love when it comes to cooking. I stumbled upon a gold mine of health changing sweetness about two years ago. It is a part of approximately 75% of my recipes and I am at peace with the fact that I am obsessed with loving sugar again. The once taboo ingredient that sent mother’s smacking treats out of their children’s hand, and doctors and dieticians left screaming, has been changed and is taking the food world by storm. If you have tried Sugar 2.0 then you know exactly what I am talking about. If you haven’t then you are in for a treat.
Today’s recipe doesn’t use Sugar 2.0 original, it uses Maple 2.0. Yep, you read right. Sugar 2.0 has now made your bare pancakes a thing of the past. You can enjoy some sweet maple syrup without feeling guilty, or ravenous, when you are done. (Spoiler alert, they have also launched Honey 2.0 which I will help you drool over at a later time.) I am especially excited about Maple 2.0 because I literally have not eaten pancakes, French toast, or waffles in over a year and a half because of how hungry I get when I eat the carb and sugar combo. Just like it’s delicious predecessor it has added fiber to keep your blood sugar level, and all of those nasty cravings in check!
Now onto this delicious recipe. I am seriously torn between calling it a condiment, dessert, and an entire meal! When it is fresh it is sticky just like a caramel apple. The bacon is crispy the apples are soft, warm, and maple drenched. After that you can reheat it, and it softens up a bit more, but is still delicious. I can’t lie, I just ate some out of the jar without putting it on anything. Oh, and that was after I had it on a toasted bagel for lunch. It honestly only takes a few spoonful’s to completely satisfy. If you are worried about the bacon it isn’t that much, it is basically just for flavor, but totally worth it. If you don’t want the bacon ditch it, if you need to veganize it use vegan bacon. There is no wrong way to do this, just do it!
There aren’t any tips or tricks for this particular recipe. It is that straight forward, and that super easy. The apples, you can keep the peel on, and just chop into bite size pieces after you core it. I cooked the bacon ahead of time, so it made the recipe incredibly quick. While the apples and maple are simmering do a quick chop on the bacon and you only have to stir the apples the very last three minutes when they start getting sticky. The last thing you want to do is let them burn to the bottom of the pan. Eat it out of the jar, eat it fresh out of the pan, top your toast, burger, whatever! Just sit back, relax, and enjoy!
What is your favorite type of chutney?
Caramel Apple & Pepper Bacon Chutney
By Angie Gouchenour
2 small granny smith apples chopped (2 slightly rounded cups)
2 Tablespoons Maple 2.0
¼ cup water
2 slices thick cut pepper bacon chopped
In a small sauce pan combine the chopped apples, Maple 2.0, and water
Bring to a boil over medium heat and allow to simmer for 12 minutes, add in the chopped bacon, and then stir constantly for 3 more minutes to keep the “caramel” from burning to the bottom of the pan
Remove from heat and serve immediately or store in a sealed container in the fridge
NOTE: If you will be reheating your chutney and want your apples to keep their integrity use 2 Tablespoons of water instead of ¼ cup. Simmer as directed but remove from the heat as soon as it boils down. Approximately 5-7 minutes.