Prep 10 mins
Cook 10 mins
This makes a nice, tangy chutney! If you have sorrel in your garden, give it a try! This would be absolutely excellent on fish, or pork, or in sandwiches. Great for when you have an over-abundance of sorrel in your garden. :)
- 2 tablespoons brown sugar
- 1 tablespoon freshly grated ginger
- 2 tablespoons apple cider vinegar
- 1⁄4 teaspoon balsamic vinegar
- 3 tablespoons cranberry juice
- 2 tablespoons red wine
- 3 drops Tabasco sauce
- 1 pinch salt
- 1 pinch chili powder
- 1 pinch dried ancho chile powder
- 1 pinch thyme
- 1 cooking apple, peeled and minced
- 1⁄4 cup minced red onion
- 4 ounces fresh sorrel, minced or chopped (your preference)
- Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts.
- Add the apple, onion, and fresh sorrel and mix well.
- Cover and cook for an additional five minutes.
- Removed from heat and chill in refrigerator for at least 3 hours before serving.
- This chutney can be stored in the refrigerator for 1-2 months.
- Note: a clove of garlic would be tasty added to this, as well.