Apple-Blue Cheese Chutney

I made this tasty chunky sauce the other night for a little party we had.  It was quite good spread on simple crackers.  Bet it would be sublime on toasted walnut bread.  Or even as a sauce on grilled chicken.

Apple-Blue Cheese Chutney
Makes about 3 cups.
Adapted from Cooking Light.

2 teaspoons olive oil
1/4 cup finely chopped shallots
2 1/2 cups finely diced peeled Braeburn apple (2 large)
1 cup apple cider (or juice) 
2 tablespoons brown sugar
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled blue cheese


Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 1 minute. Add apple and next 3 ingredients (through vinegar); bring to a boil.

Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender.

Remove from heat; stir in thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese.