Dried Cherry and Chipotle Pepper Chutney;

[Guest guest]

Dried Cherry and Chipotle Pepper Chutney;

 

1 head roasted garlic

1

large onion chopped

1 cup brown sugar, packed

2 cups orange juice

 

3/4 cup rice vinegar

3/4 cup red wine vinegar

2 tablespoons balsamic

vinegar

2 1/2 cups dried Bing cherries

1 cup golden raisins

2 minced

chipotle peppers in adobo sauce

1/2 teaspoon cinnamon

 

Cut top from

garlic and drizzle with 1 tablespoon oil. Wrap in heavy foil and bake at 350

degrees for about 1 hour. This can be made several days in advance. Peel garlic

and put in a large, heavy saucepan. Add the remaining ingredients. Simmer for 2

or 3 hours until dark and rich in color. Keep adding orange juice if the chutney

seems dry. This will keep for 1 month in the refrigerator.