Apricot Chutney

From Phyllo-Wrapped Brie w/Apricot & Rosemary Chutney

http://www.epicurious.com/recipes/food/views/Phyllo-Wrapped-Brie-with-Apricot-and-Rosemary-Chutney-1173 - Bon Appetit

{(rater>id=100|name=Apricot Chutney|type=rate|headline=off)}

Preheat: °Yield: servings
Prep: 0:15Wait: 3:00Cook: 0:35

Ingredients

  • 12 ounces dried apricots, chopped
  • 1 large red onion, chopped
  • 1 cup water
  • 2/3 cup cider vinegar
  • 2/3 cup (packed) golden brown sugar
  • 3 ounces dried tart cherries (3/4 cup)
  • 1 1/2 tablespoons chopped fresh rosemary
  • 3 large garlic cloves, finely chopped
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup blanched slivered almonds, toasted

Directions

  1. Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
  2. Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)

Notes

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recipes/apricot_rosemary_chutney.txt · Last modified: 2024/03/24 11:40 by jmarcos
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