Cranberry, Cherry, and Walnut Chutney
From Great Good Food by Julee Rosso
Serves 12
2 cups dried tart cherries
1 cup fresh cranberries
1 cup raisins
1 cup sugar
½ cup apple cider vinegar
½ cup finely chopped celery
6 Tbsp apple juice
½ tsp crushed red pepper flakes
1 Tbsp chopped lemon zest
1 cup toasted and coarsely chopped walnuts
Combine all ingredients in a 2 quart saucepan over medium heat. Cook for 20 minutes, stirring well.
Cool to room temperature, cover tightly and refrigerate. Chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.
I always make the following modifications in the above recipe when I make it:
Substitute dried cranberries for the raisins
Eliminate the walnuts
Use a microplane to get finely grated lemon zest