Ingredients
-
2
-
1
-
2
-
1/4
-
3
-
2
-
3
-
1
-
1
-
1
-
1
-
1
-
1/4
-
4
-
Directions
Julie’s Sorrel Fruit Chutney, This makes a nice, tangy chutney! If you have sorrel in your garden, give it a try! This would be absolutely excellent on fish, or pork, or in sandwiches Great for when you have an over-abundance of sorrel in your garden :), This makes a nice, tangy chutney! If you have sorrel in your garden, give it a try! This would be absolutely excellent on fish, or pork, or in sandwiches Great for when you have an over-abundance of sorrel in your garden 🙂
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Steps
|
1
Done
|
Combine the Brown Sugar, Ginger, Vinegars, Cranberry Juice, Red Wine, Tabasco, Chili Powder, Ancho, Salt, and Thyme in a Medium Saucepan, and Cook Over Low Heat For Five Minutes Until the Sugar Melts. |
|
2
Done
|
Add the Apple, Onion, and Fresh Sorrel and Mix Well. |
|
3
Done
|
Cover and Cook For an Additional Five Minutes. |
|
4
Done
|
Removed from Heat and Chill in Refrigerator For at Least 3 Hours Before Serving. |
|
5
Done
|
This Chutney Can Be Stored in the Refrigerator For 1-2 Months. |
|
6
Done
|
Note: a Clove of Garlic Would Be Tasty Added to This, as Well. |
