Dried Cherry-and-Apple Chutney

recipe
Serve this cherry-and-apple chutney at room temperature over pork or beef.  You can make it ahead and store in the refrigerator for up to two weeks.

Yield:

5 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 100
Caloriesfromfat 4 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 26.2 g
Fiber 1.8 g
Cholesterol 1 mg
Iron 1 mg
Sodium 62 mg
Calcium 19 mg

Ingredients

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

Preparation

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.

Note:

October 1999
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