Any recipes for a canned cherry chutney that anyone would like to share
before the season ends? Thanks very much.
John

In article ,
"Feathead" wrote:

Any recipes for a canned cherry chutney that anyone would like to share
before the season ends? Thanks very much.
John

John, this isn't exactly what you want, but I've made it and canned it
-- processed for whatever's the typical time for chutney. Perhaps you
can glean some ideas from these measures. Best luck to you.

{ Exported from MasterCook Mac }

Dried Cherry Chutney

Recipe By: posted to rec.food.preserving by Barb Schaller 6/17/2007.

2 cups pitted dried cherries
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
6 Tbsp. apple juice
3 Tbsp. fresh lemon juice
1/2 tsp. crushed dried red pepper flakes

Combine all ingredients in a microwave-safe 2-quart casserole, and stir
well.

Cook uncovered on high (100 percent) power 6 minutes. Stir, making sure
sugar has dissolved, and return to microwave. Cook another 8 minutes.

Allow chutney to cool to room temperature; then cover tightly and
refrigerate. It will keep 1 week in the refrigerator. Makes 2 cups.
‹‹‹‹‹
Notes: Source: Taste Section, Star Tribune newspaper, 1/5/94. From
³The New Basics Cookbook,² by Julee Rosso and Sheila Lukins (Workman).
__

Also, if you use this search engine,
http://recipesearch.googlepages.com/ and type in "canned cherry
chutney" you'll get some hits.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/