Crabapple and Sour Cherry Chutney
Tired of making pie and jam with your backyard bounty? Try something savoury! Serve this chutney with our Bone-In Pork Chops with Crabapple and Sour Cherry Chutney and Citrus Herb-Roasted Pork Shoulder.
Yield: Makes about 2 cups
April 13, 2020
Crabapple and Sour Cherry Chutney
Ingredients
- 2 cups pitted sour cherries
- 2 cups halved ripe crabapples, blossom ends removed
- ⅓ cup fresh orange juice
- ½ cup water
- ¼ cup liquid honey
- 1½ tsp grated orange peel
- ¼ tsp nutmeg
- 1 cinnamon stick
- 1 bay leaf
- ¼ tsp cayenne pepper
Directions
- Add all ingredients to a large non-reactive Dutch oven. Bring to a boil over medium heat. Reduce heat and gently simmer for 15 – 18 minutes or until reduced by half. Discard bay leaf and cinnamon stick. Refrigerate for up to 3 days or freeze for up to 2 months.
Nutritional analysis per 1 tbsp serving: 12 calories, 0.1 g fat, 0.1 g protein, 3 g carbohydrate, 0.2 g fibre, 0 mg sodium