Maybe your life isn't a bowl of cherries. But your Easter feast this year can include some Dried Cherry Chutney, and that will make the day much cheerier!
This scrumptious dish can be served with your Easter ham (omit the crumbled bacon, in that case), or spoon it over a block of cream cheese and serve with crackers.
DRIED CHERRY CHUTNEY
4 c. dried tart cherries
3 c. sugar
2 c. water
1 1 /2 c. red wine vinegar
1 c. diced Vidalia or other sweet onion
1/2 c. raspberry vinegar
2 Tbsp. minced peeled fresh ginger
1 Tbsp. minced jalapeno pepper
2 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground cumin
1 tsp. grated orange rind
3 whole cloves
1 (3 inch) cinnamon stick
Several strips of bacon, crumbled
Combine all ingredients in a large saucepan and bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally. Discard cloves and cinnamon. Before serving, stir in the crumbled bacon. Serve warm or at room temperature. Makes 5 cups.
Note: Leftover chutney can be stores in an airtight container in the refrigerator up to two weeks.
"Life is Just a Chair of Bowlies" - Mary Engelbreit
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