Wednesday, July 24, 2013

Spiced Cherry Chutney

A more savory option for all those pints of cherries, this chutney is sweet and tangy and pairs well with cheese, fish or meat, and is also great on its own with bread.

I used what I had on hand, one of my favorite natural sweeteners, sorghum molasses. It is a regional southern delicacy and it nearly impossible to locate up north. I got mine at the Walmart in Branson. No joke. You can use honey, rough brown sugar, maple syrup, or other sweetener of your choice. It will give your dish a particular nuance so choose thoughtfully! I served this over goat brie with crusty bread last week. Then, over a super gooey French triple cream Brie last Sunday at a family gathering. I imagine it pairing nicely with chèvre medallions, cream cheese, extra sharp cheddar, or fresh farmer cheese, as well. It would also be a nice accompaniment for fish, pork, duck, or any other savory dish that enjoys a sweet garnish. Love these savory cherries while they are here!

Spiced Cherry Chutney

Chefette stirring the pot

2 T extra-virgin olive oil or grapeseed oil
3/4 c finely diced onion
about 3 cups fresh pitted cherries
10 dried apricots, julienned
1 T chopped garlic
1/4 t sea salt
1/4 t freshly ground black pepper
1/2 c sorghum molasses or maple syrup
1/3 cup raw apple cider vinegar
1/2 t ground cinnamon
Sorghum from the Ozarks
1/4 t ground allspice
2 T arrowroot (or cornstarch if you don't have any-they work the same, but arrowroot is healthier)

In a medium pot, heat oil for a minute on medium. Add onions and cook 3 minutes. Add cherries, dried apricots, and garlic. Season with salt and pepper and stir to incorporate. Lower heat and cook for 10 minutes.

Add sorghum molasses, vinegar, and spices. Stir again to incorporate and cook on medium-low heat, uncovered, for 20 minutes. 

In a small bowl, stir together 3 T cold water with 2 T arrowroot. Mix until there are no lumps. Add it into pot, stir, and cook for 3-5 more minutes, until chutney has thickened. Remove from heat and let cool.

Serve over brie, cream cheese, or chevre. This chutney is also great with pork chops, duck, or fish.
Keeps in the fridge for about 2 weeks. Whatever you don't use, freeze in 1 cup increments.

Makes about 4 cups chutney.

Simmer it until thick

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