|
Post by Tia on Aug 24, 2005 10:48:15 GMT -5
Dried Cherry-and-Apple Chutney
Serve at room temperature with pork or beef.
4 cups diced Rome or Granny Smith apple 2 1/2 cups dried tart cherries (about 3/4 pound) 1 cup diced onion 1 1/2 cups orange juice 1 cup red wine vinegar 1/2 cup maple syrup 1 tablespoon dried mint 1/2 teaspoon salt 1/2 teaspoon white pepper
Combine all of the ingredients in a large saucepan. Bring to a boil. Reduce heat, and cook, uncovered, 1 hour and 15 minutes, stirring occasionally. Remove from heat; cool. Refrigerate in airtight containers up to 2 weeks.
Yield: 5 cups (serving size: 1/4 cup)
Cooking Light, OCTOBER 1999
|
|