| 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
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