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Apple and walnut conserve for chicken or pork

Recipe by:Chef Randall Selland
Selland Family Restaurants, Sacramento


  • 2 tbsp. (or more) butter or olive oil
    1 small red onion, peeled and thinly sliced
    1/3 cup sliced Black Twig apple
    1/4 cup vegetable or chicken stock or broth
    2 tbsp. toasted walnuts
    1 tbsp. honey
    1 pinch sage chiffonade (shredded sage)
    Sherry vinegar, to taste
    Salt and white pepper, to taste


To make soffrito, place butter or oil in a medium skillet over medium heat. Add onion slices and cook over very low heat until onion is soft and translucent. Remove onions from pan and set aside.

Add apples to skillet and cook for 1 minute over low heat, stirring gently. Add soffrito, stock, walnuts and honey. Bring mixture to a low boil, add sage and season with vinegar, salt and white pepper. Serve with chicken or pork while conserve is still warm. Recipe can be easily doubled.

Serves 1

Califonia Bountiful