This wonderful chutney can be used as an accompaniment for grilled lamb, rice pilaf, or even spicy pumpkin muffins.
Recipe information
Yield
makes about 1 cup
Ingredients
8
ounces dried cherries
2
cups water
1
/4 cup dried currants
2
tablespoons apple cider vinegar
1
/4 to 1/2 cup packed brown sugar
1
/2 teaspoon freshly grated peeled ginger
2
allspice berries, ground
Need to make a substitution?
Preparation
Combine all the ingredients in a 2 1/2- or 3-quart slow cooker. Cover and cook on low for about 4 hours. Uncover, increase the heat to high, and cook for 1 hour, until thick and spoonable. Refrigerate and use within one week.