Honey And Cherry Chutney Recipes

SPICY HONEY SWEETENED CHERRY CHUTNEY RECIPE

Steps:

• Add all the ingredients to a large pot (6 qt. or larger) and stir well.
• Bring to a boil and then reduce the heat to cook at a soft boil (about medium-low). Stir often as the chutney reduces, cooking for about an hour. It is ready when it's reduced by 1/3 to 1/2 and has a thickened consistency.
• While the chutney is cooking, prepare your canning jars, lids and pot according to these directions. You will need to wash and keep 4 to 5 pint jars or 9 to 10 half pint jars warm. (You can also choose to freeze the chutney if you don't wish to can - simply add it to freezer containers leaving 1-1/2 inch headspace.)
• When the chutney is reduced and thickened, turn the heat to low and ladle the chutney into each prepared jar with a 1/2-inch headspace. Wipe rims, attach lids and process for 15 minutes in a boiling water canner. Remove to a towel-lined surface and let sit for 12 hours before checking seals, labeling, and storing in a cool, dark place.
• Canned condiments like chutney should be used within a year to a year and a half.

HONEY AND CHERRY CHUTNEY

Steps:

• In a small saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Stir in walnuts., Combine cornstarch and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

HONEY-ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
• Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.

CHERRY CHUTNEY

Steps:

• Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.

SPICY TART CHERRY CHUTNEY

Steps:

• With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool chutney. Chutney keeps, covered and chilled, 3 weeks.

SWEET CHERRY CHUTNEY

Steps:

• Add all ingredients except raisins in a large stainless or enamel pot.
• Bring to a full rolling boil stirring constantly until sugar is dissolved.
• Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
• Stir in raisins and boil for 5 more minutes.
• Ladle into clean hot jars leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

SPICED CHERRY CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,