Deep Red Chutney

Debbie Martell November 11, 2009

Ingredients

• 1 tbsp extra virgin olive oil
• 2 medium onions, chopped
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• 12 oz sweet dark cherries
• 1 cup cranberries
• 3 tbsp sugar
• 1/2 cup unsweetened pomegranate juice
• 3/4 cup pomegranate seeds
• 1/4 tsp salt

Preparation

1. In a large nonstick skillet, heat 1 tablespoon of extra virgin olive oil over medium heat.
2. Add 2 chopped onions, 1 tablespoon of grated ginger, and 2 cloves of minced garlic.
3. Cook for 5-6 minutes or until tender. Stir occasionally.
4. Stir in 1/2 teaspoon of allspice and 1/4 teaspoon of ground cinnamon. Cook for 15 seconds.
5. Add 1 cup of cranberries, 12 ounces of sweet dark cherries, 1/2 cup of unsweetened pomegranate juice, and 3 tablespoons of sugar.
6. Increase heat to medium high, and bring mixture to a boil, then reduce heat.
7. Simmer, uncovered, for about 30 minutes or until mixture is thickened.  Make sure to stir occasionally.
8. Remove from heat, and stir in the 3/4 cup of pomegranate seeds and 1/4 teaspoon of salt.
9. Transfer to a small bowl and chill in the fridge. Serve with cheese and crackers or as a side to turkey.

Tags: Food, Dinner, Cooking, Recipes

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