Spicy Tart Cherry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This chutney makes a fine accompaniment to chicken, turkey, and sausage. Ingredients:
1 navel orange |
3 cups fresh or frozen pitted tart cherries (about 2 pints fresh, picked over) |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1/3 cup packed brown sugar |
1/4 cup balsamic vinegar |
2 teaspoons minced peeled fresh gingerroot |
1/4 teaspoon dried hot red pepper flakes |
1/2 teaspoon ground cardamom |
1/2 teaspoon dried mint, crumbled |
1/4 teaspoon ground allspice |
1/2 teaspoon salt |
Directions:
1. With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.
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