Dried Fruit and Garlic Chutney

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Dried Fruit and Garlic Chutney

 

1 pound peeled garlic cloves

olive oil

1 cup dried cherries

1 cup dried cranberries

1 cup raisins

1/2 cup dried apricots, sliced in thirds

1 cup firmly packed dark brown sugar

1/3 cup apple cider vinegar

3/4 teaspoon salt

1/4 teaspoon red pepper flakes

2 teaspoons mustard seed, optional

3/4 cup finely chopped crystallized ginger

 

Position a rack in the middle of the oven and preheat

to 375 F. Line a rimmed baking sheet with aluminum

foil.

Spread the garlic cloves on the foil-lined baking

sheet and liberally brush them (or drizzle) with oil.

Tightly cover the tray with another piece of foil and

roast until the garlic is just tender, 15 to 25

minutes.

Transfer the garlic cloves to a large heavy-bottomed,

non-reactive saucepan and add the cherries,

cranberries, raisins, apricots, sugar, vinegar, salt,

pepper flakes and mustard seed, if using. Bring the

mixture to a boil over high heat, then lower the heat

and simmer until the dried fruits are tender, 10 to 15

minutes. Remove the pan from the heat and stir in the

crystallized ginger. Cool and serve at room

temperature. The chutney can be refrigerated for up to

4 weeks or preserved in canning jars. 5 cups.

 

 

 

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