Apricot and rosemary chutney

1 servings

Ingredients

Quantity Ingredient
12 ounces Dried apricots, chopped
1 large Red onion(s), chopped
⅔ cup Cider vinegar
⅔ cup (packed)
Golden brown sugar
3 ounces Dried tart cherries
(about 3/4 cup)
1½ tablespoon Rosemary, chopped
3 larges Garlic clove(s)
Finely chopped
2 teaspoons Grated lemon peel
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
½ cup Blanched slivered
Almonds, toasted

Directions

Combine all ingredients except almonds in heavy large saucepan. Bring to a 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 min. Mix in almonds. Transfer chutney to bowl. chill until cold, about 3 hours.

Bon Appetit

Best of the Year

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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