Crabapple and Sour Cherry Chutney

Name: Crabapple and Sour Cherry Chutney
Cook time: 28 mins
Yield: Makes about 2 cups
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

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

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

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