Dried Apricot and Cherry Chutney Recipe
1 1/4 C. cider vinegar
1 C. dry white wine
1 C. brown sugar
1 t. sea salt
1/2 t. hot red chile flakes
2 T. chopped crystallized ginger
3 whole star anise
2 t. whole coriander seed
1/2 t. freshly ground black pepper
2 T. slivered fresh garlic
1 1/2 C. quartered dried apricots (about 6 oz.)
2 C. dried tart cherries (about 5 oz.)
1 1/2 lbs. tart sweet apples (Fuji or Gala), peeled and cut in a large dice
Place all ingredients except apples in a large, non-aluminum saucepan and bring to a boil. Reduce heat and simmer partially covered for 10 minutes. Add the apple and bring to a boil and again reduce heat and simmer partially covered for 35 minutes or so or until mixture has thickened. Stir occasionally.
Remove and discard star anise if desired. Ladle into hot sterilized jars, seal and refrigerate. Keeps up to 3 months refrigerated.
Makes about 3 cups.
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