Garlic-Cherry Chutney

This uncommon blend of roasted garlic, dried cherries and crystallized ginger will captivate everyone who tastes it. It is similar to mostarda, the famous dried fruit condiment from Cremona, Italy, that accompanies boiled meats. Serve with vegetable chips or on crackers spread with cream cheese.

Serves: 0

2 cups (1 pound) whole roasted garlic cloves in oil

2 cups (12 ounces) dried cherries

2 cups dark brown sugar

3/4 cup apple cider vinegar

1/2 cup crystallized ginger, finely chopped

2 1/2 tablespoons mustard seeds

1 teaspoon salt

1/4 teaspoon cayenne pepper

*Makes 4 cups

Combine ingredients in a heavy-bottomed, non-reactive metal pot. Bring to a gentle boil and cook until the syrup thickens, about 18 to 20 minutes, stirring occasionally. Remove and cool. If not used the day of preparation, the chutney should be refrigerated, then brought back to room temperature to serve.

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