 |
Home delivery Search archive Contact us |
|
|
|
|
|
|
|
Quick Apple and Tart Cherry Chutney Makes about 2 cups The addition of dried tart cherries makes this chutney sparkle as if it were made with semi-precious stones. There is a chemical reaction with the vinegar that brightens the red of the dried cherries and the red onions, and the sugar surrounding them is rendered into a shiny glaze. Its bright, tangy flavor is an excellent foil to the richness of pork chops or a pork roast.
- 1 medium-sized tart red apple (about 1/2 pound) 1. Quarter and core the apple and cut it into thin slices, leaving the skin on. 2. Put the apples and cherries in a heavy, nonreactive (stainless steel or enameled) saucepan with the onion, vinegar, sugar and salt. Cook, stirring until the sugar is dissolved and the mixture is beginning to boil. 3. Cover, reduce heat to low, and cook until the onions are tender and the dried cherries are plump and tender, 8 to10 minutes. 4. Uncover and bring the heat up to high and boil until the syrup around the fruit is reduced to a shiny glaze, about 5 minutes more. Chutney may be served at once or kept, covered and refrigerated, for several days. |
|
|
  |
||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
|
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||||
seattletimes.com home
Home delivery
| Contact us
| Search archive
| Site map
| Low-graphic
NWclassifieds
| NWsource
| Advertising info
| The Seattle Times Company
Back to top