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Honey and Cherry Chutney Recipe

Honey and Cherry Chutney Recipe photo by Taste of Home

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'This recipe came from an all cherry cookbook I found at a farmer's market. Be prepared with extra copies of this recipe, one bite and everyone will ask for it!" Kitty Stout, Madison, Ohio

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Honey and Cherry Chutney Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1 can (14-1/2 ounces) pitted tart cherries, undrained
1/2 cup raisins
1/2 cup honey
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
1 tablespoon cornstarch
1 tablespoon water

Directions

In a small saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Stir in walnuts.
Combine cornstarch and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 cups.

Nutritional Facts 1/4 cup equals 209 calories, 5 g fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Honey and Cherry Chutney in Taste of Home October/November 2009, p26

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Honey and Cherry Chutney

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Reviewed on Nov. 22, 2012 by sonntag

Been making this recipe every time I cook a turkey breast in the crockpot. Sooooo yummy & a nice change from cranberry sauce.

Reviewed on Oct. 04, 2009 by connierecipes

I was a little skeptical about this one but spurred on by the comment to have copies of the recipe handy. It is delicious. It was a little thinner than I would have liked--next time I'll add just a little more cornstarch. It smelled wonderful while it was cooking. I won't be able to get away with substituting it for cranberry sauce in this cranberry-loving household, but it certainly will find a place on the table.