This wonderful chutney can be used as an accompaniment for grilled lamb, rice pilaf, or even spicy pumpkin muffins.
Recipe information
Yield
makes about 1 cup
Ingredients
8 ounces dried cherries
2 cups water
1/4 cup dried currants
2 tablespoons apple cider vinegar
1/4 to 1/2 cup packed brown sugar
1/2 teaspoon freshly grated peeled ginger
2 allspice berries, ground
Preparation
Combine all the ingredients in a 2 1/2- or 3-quart slow cooker. Cover and cook on low for about 4 hours. Uncover, increase the heat to high, and cook for 1 hour, until thick and spoonable. Refrigerate and use within one week.
