|
| Cherry Chutney
9 cups of coarsely chopped pitted tart cherries, * Note
1 large onion, chopped
1 small orange, peel and all chopped
2 tablespoons of minced fresh ginger
1 1/2 cups of sugar
1 cup of cider vinegar
2 tablespoons of ground cinnamon
1 teaspoon of freshly-ground black pepper
1 teaspoon of crushed red pepper flakes
1 tablespoon of coarse (kosher) salt
1/2 cup of water
* Note: For a low-tech way to pit cherries, unfold a paper clip from the center. Depending on cherry size, insert small or large loop through the top of the cherry, loosen the pit and pull it out.
In a 5-quart (or larger) stockpot, combine all ingredients except cherries and bring to boil. Add cherries and boil gently, uncovered, stirring frequently, until thickened, about 30 to 40 minutes. Pour into sterilized canning jars and seal according to manufacturer directions.
This recipe yields 3 1/2 pints.
Source: "Lynn Thomas on the Food Forum BB at http ://food.bb.prodigy.net/" S(Formatted for MC6): "07-13-2001 by Joe Comiskey - jcomiskey@ krypto.net"
Yield:
"3 1/2 pints"
|
Dips & Sauces Cookbooks
|
|
|
