Ingredients and Weight: - Cherries, fresh or frozen, pitted: 2 lbs - Onion, finely chopped: 1 lb - Sugar: 1 cup - Apple cider vinegar: 3/4 cup - Dried cranberries: 1/2 cup - Raisins: 1/2 cup - Dijon mustard: 1 tablespoon - Ground allspice: 1 teaspoon - Cinnamon: 1 teaspoon - Salt: 1/2 teaspoon
Preparation Time: 15 minutes
Cooking Time: 1 hour
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. In a large saucepan, combine the cherries, onion, sugar, apple cider vinegar, cranberries, raisins, Dijon mustard, allspice, cinnamon, and salt. 2. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer, stirring occasionally, until the cherries are softened and the liquid has thickened, about 1 hour. 3. Remove the chutney from the heat and let cool slightly before serving.
Nutritional Information: (Per 1/4 cup serving) - Calories: 120 - Fat: 0g - Carbohydrates: 30g - Sugar: 25g - Protein: 1g
Dish Characteristics: - Sweet and tangy with a hint of spice - Thick and spreadable - Perfect for topping grilled meats, poultry, or fish - Can also be used as a dipping sauce for fruit or cheese
User Comments: - "This chutney is delicious and so easy to make. I love the combination of sweet and tangy flavors." - "I've been using this chutney for years and it's always a hit with my guests." - "The perfect condiment for summer barbecues." - "I like to add a little bit of jalapeño to mine for a bit of a kick." - "This chutney is also great on sandwiches and wraps."
Special Precautions and Tips: - To prevent the chutney from becoming too thick, add a little bit of water or apple juice as needed. - If you don't have fresh cherries, you can use frozen cherries that have been thawed and pitted. - Be sure to chop the onion finely so that it doesn't overpower the other flavors. - This chutney can be stored in the refrigerator for up to 2 weeks.