Kind of jam-like, chutneys
are condiments made of
fruits, vinegar, sugar, and
spices. This Apricot Chutney includes
mustard, and can be made
a day or two ahead to complement the Crown Roast of Pork.
Makes
18 servings (4 cups)
Total Time
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Ingredients
PLUMP:
MELT:
Test Kitchen Approved
Instructions
Plump apricots and cherries in brandy,
30 minutes. Strain fruit through a sieve
into a bowl; reserve brandy for Rosemary
Brandy Sauce.
Melt preserves in a saucepan over medium
heat. Stir in Dijon, vinegar, garlic, and oil;
simmer 5 minutes.
Stir in plumped fruit and heat through.
Serve chutney hot or at room temperature.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 105
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 50mg 2%
% Daily Value*
Carbs 21g 7%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.
