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Randy Smith

    • Cherry Chutney

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    CATEGORY CUISINE TAG YIELD
    Grains Garden1 4 servings

    INGREDIENTS

    2 1/2 lb Pitted cherries; fresh or frozen
    1 c Diced yellow onion
    2 tb Minced fresh ginger
    1 1/2 c White sugar
    1/4 ts Mustard seed
    1/4 ts Celery seed
    1/8 ts Ground allspice
    1/2 ts Ground coriander
    1/8 ts Ground cinnamon
    1/4 ts Dried red pepper flakes
    1 ts Salt
    1 1/2 c White wine vinegar

    INSTRUCTIONS

    Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce
heat to medium-low and cook for about 1 hour or until a little
syrupy. Remove from heat and sauce will thicken as it cools. Serve
warm or at room temperature. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 122
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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