Canning Recipes

Spicy-Tart Cherry Chutney
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 navel orange
3 cups fresh or frozen pitted tart cherries
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup brown sugar - (packed)
1/4 cup balsamic vinegar
2 teaspoons minced peeled ginger
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon dried mint -- crumbled
1/4 teaspoon ground allspice
1/2 teaspoon salt

With vegetable peeler, remove 2 (2-inch) strips orange zest and cut into
fine julienne strips. Reserve orange for another use.

In heavy saucepan, stir together orange zest, cherries, onions, bell
peppers, brown sugar, vinegar, ginger, red pepper flakes, cardamom, mint,
allspice and salt. Bring to boil. Simmer, stirring occasionally (stir
more frequently toward end of cooking), until thickened and syrupy, about
50 minutes.

Cool chutney. When covered and refrigerated, chutney will keep 3 weeks.

This recipe yields about 1 1/2 cups.

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