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Cherry Pomagranate Chutney Recipe

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This recipe for Cherry Pomagranate Chutney is from Greater Gnadt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
2 medium onions, chopped (1 cup)
1 tablespoon grated fresh ginger
2 cloves garlic, minced (1 tsp.)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 12 ounce package frozen dark sweet cherries
1/2 cup unsweetened pomegranate juice
3 tablespoons sugar
Seeds from 1 small pomegranate (3/4 cup)
1/4 teaspoon salt
Directions:
Directions:
1. In large nonstick skillet heat oil over medium heat. Add onions, ginger, and garlic. Cook, about 5 to 6 minutes, stirring occasionally, until tender and translucent. Stir in cinnamon and allspice; cook about 15 to 20 seconds, until fragrant. Add cherries, pomegranate juice, and sugar.
2. Increase heat to medium-high. Bring onion-cherry mixture to boiling. Reduce heat to medium-low. Simmer, uncovered, about 30 minutes, stirring occasionally until onion-cherry mixture is thickened. Remove from heat. Stir in pomegranate seeds and salt. Refrigerate chutney, covered, up to 1 week.
Number Of Servings:
Number Of Servings:
Makes 1-3/4 cups.
Preparation Time:
Preparation Time:
50 min
Personal Notes:
Personal Notes:
LOVE to make this to serve with turkey, pork chicken or just as an alternative to cranberry sauce. It makes a lot - I freeze half and save for another occasion.

 

 

 

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