VCE: Apricot And Dried Fruit Chutney

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* Exported from MasterCook *

 

Apricot And Dried Fruit Chutney

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 81

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups whole dried apricots -- chopped

1/2 cup golden raisins

1/4 cup currants

1/4 cup dried cherries or cranberries

3 1/2 cups apple juice or water

1/2 cup apple cider vinegar

preferably unfiltered

2 tablespoons julienne strips of ginger

1/2 teaspoon fennel or anise seeds

1/2 teaspoon black peppercorns

1/2 teaspoon coriander seeds

1/4 teaspoon red pepper flakes

1 pinch salt

Balsamic vinegar -- to taste

 

Makes about 2 1/2 cups

 

Put everything except the balsamic vinegar in a heavy saucepan and bring to

a boil. Lower the heat and simmer until the fruit is soft but not mushy

and the liquid is reduced to a syrup, about 45 minutes. Stir in 1/2

teaspoon or so balsamic vinegar to taste. Serve right away if desired, but

the flavors will merge as it sits. Stored in the refrigerator, the

finished chutney should keep for many weeks.

 

 

 

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