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Persimmon & Cranberry Chutney
2½ quarts
Ingredients
- 1 quart apricot preserves
- 7 oz. dried figs, chopped
- 15 oz. (about 4) Persimmons peeled & chopped
- 2 Tbsp. ground coriander
- 4 Tbsp. chopped garlic
- 1½ Tbsp. Chipotle Chile Flavor Concentrate
- 6 oz. dark raisins
- 8 oz. apple cider vinegar
- 6 oz. peeped & chopped Granny Smith apples
- 4½ oz. chopped shallots
- 10 oz. pomegranate juice
- 1 cup dried cranberries
- 1 Tbsp. ground cinnamon
Instructions
- 1 Blend all the ingredients together.
- 2 Bring to a simmer for 5 minutes stirring frequently.
- 3 Refrigerate until ready to use.