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Cherry Chutney
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Rich Savory Cherries in Classic Chutney.. try this if you are not familar with the deliciousness chutney adds to roasted meats!


Serves/Makes:3 cups approx.

  • 2-1/2 cups (600 ml) dried sweet cherries
  • 1-1/2 cups (350 ml) cider vinegar
  • 1 cup (225 ml) chopped onion
  • 3/4 cup (175 ml) sugar
  • 3/4 cup (175 ml) golden raisins
  • 3 tbsp (45 ml) minced candied ginger
  • 3 tsp (15 ml) mustard seed
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) each ground allspice, ground cloves and ground nutmeg
  • Combine all ingredients in a large, heavy-bottomed saucepan.
  • Bring to boil, reduce heat and simmer, covered, 1 hour. (Add a tsp at a time of extra water if more moisture is needed.. should be fairly thick, but somewhat "watery".
  • Uncover and simmer, stirring occasionally, until thickened (about 30 minutes more).
  • Remove from heat, let cool, and chill until needed.
Dried fruits have varying degrees of moisture, so be careful not to add liquid as this should be thick like a conserve, and you need to make sure there is enough moisture not to burn! A heavy bottomed saucepan is a necessary option.

You can spoon this spicy-sweet cherry chutney to a meal of grilled chicken or pork, or any roasted meats too! It is especially nice with venison roasts and roast turkey breasts!

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