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Vidal Icewine Apple Chutney

Posted in Recipes

Vidal Icewine Apple Chutney

Apple Icewine Chutney


  • 2 lbs cooking apples (ie: Courtland, Empire) peeled and diced

  • 1 medium onion diced

  • 1/2 cup raisins

  • 1 oz Icewine or white wine

  • 2 tbsp olive oil

  • 1/4 cup brown sugar

  • 1/2 tsp ginger

  • 1/2 tsp cinnamon

  • 1/2 tsp cumin

  • 1/2 tsp coriander

  • 1/4 tsp ground cloves

  • 1/4 tsp all spice

  • salt


  1. Put apples in a deep saucepan with a tablespoon of water on medium-low heat and cover. Stir occasionally.
  2. Heat skillet medium heat, add oil, allow oil to heat, then add onions. Sweat gently until transparent then sprinkle with some salt to aid caramelization.
  3. Cook slowly until nicely browned, add Icewine and scrape bottom of pan.
  4. Reduce by half. In a small fry pan place spices and carefully roast over heat until fragrant.
  5. Add to apples along with onions and raisins. Stir well, cover and remove from heat. Cool slightly and serve. Enjoy!

*All measurements are approximate, adjust for your own taste.
**Fantastic with roast Pork.  Add the drippings into the finished Chutney for additional flavours.

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