I discovered the recipe for Dried-Cherry Chutney a few years ago…Cooking Light’s magazine showed a Port Tenderloin with Dried-Cherry Chutney and Caramelized Onions. So I cooked all three…it was so good that I continue to make it once or twice a year. The chutney goes perfect with pork, ham or beef. I will be serving the chutney with ham for our family Christmas dinner this year.
One year I was ask to prepare a ham for my co-workers. So I placed the ham in my crockpot and put in the ingredients for the Dried-Cherry Chutney and let all the flavors meld together overnight. It was so delicious and was definitely a winner.
The chutney has a nice little kick with the jalapeno pepper, spices and vinegar. I do replace the sugar with Agave Nectar…so that is an option.
Click here for the recipe by Cooking Light.
Let me know if you make it!
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