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Sour Cherry Chutney


    Surprise and delight your guests by offering this scrumptious twist on the classic holiday chutney. Sour cherries are chockablock with antioxidants, which can aid in bolstering your immune system.


    1 Tbsp (15 mL) coconut oil
    1 small yellow onion, diced
    1 tsp (5 mL) chopped fresh thyme leaves
    2 1/2 cups (625 mL) frozen sour cherries
    1 firm Bartlett pear, coarsely grated
    1 orange, peel stripped off with peeler
    1/4 cup (60 mL) ruby port or cherry juice
    1/3 cup (80 mL) red wine vinegar
    3 Tbsp (45 mL) honey
    1/4 tsp (1 mL) ground allspice
    Pinch of salt
    Freshly ground black pepper, to taste

    In medium saucepan, heat oil over medium heat. Add onion and thyme and cook, stirring often, until onion starts to brown, about 5 minutes. Stir in cherries, grated pear, 1 strip of orange peel along with juice squeezed from orange, port or cherry juice, vinegar, honey, allspice, salt, and a pinch of pepper. Bring mixture to a boil, stirring occasionally, and cook until thickened and glossy, about 30 minutes. Remove orange peel. Serve warm or at room temperature. Chutney may be refrigerated in an airtight container for up to 3 days.

    Makes about 2 cups (500 mL).

    Each 2 Tbsp (30 mL) serving contains: 46 calories; 0 g protein; 1 g total fat (1 g sat. fat, 0 g trans fat); 9 g total carbohydrates (7 g sugars, 1 g fibre); 32 mg sodium

    source: "Sensational Sides", alive #386, December 2014


    Sour Cherry Chutney




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