Stop!
Put down that cinnamon stick, this is not that kind of apple recipe.
This is a savory combination of diced apples and onion with a bit of Sambal Oelek added to keep things interesting, and it just so happens that I can confirm that it absolutely rocks on a burger.
I have also been known to add a cup to my Waldorf Coleslaw, but more on that, later.
My husband came across the original recipe from the nice folx at Farmers’ Almanac last year and wanted to try it, but it got lost in the shuffle and I didn’t get around to rolling it out until just this week.
INGREDIENTS
•2 tbsp unsalted butter
•3 apples, cored and diced (I used Envy)
•1/2 large sweet onion, diced
•1 tsp Sambal Oelek
•1/2 tsp coarse sea salt
Melt the butter in a large pot over medium heat, then add the apples and onion.
Cook, stirring often, for ten to 15 minutes, until the apple is tender and the onion mebbe just a bit browned.
Stir in the salt and Sambal Oelek and cook for another ten minutes over low heat.
Give it a taste.
You can add another teaspoon of Sambal Oelek if you like, but I thought that a flavor came through with a surprising little kick of heat at the end, so I kept it at one teaspoon for us.
The Farmers’ Almanack folx said to serve it warm on a burger, but we had ours at room temperature.
Their burger assembly instructions were:
Mayonnaise on a toasted roll topped with shredded lettuce, a cheeseburger, (I added Arby’s Sauce) bacon, and the relish.
Yummy!