Food & Drink

Dried cherry chutney

3 tablespoons vegetable oil

1-1/2 cups chopped red onion

1 tablespoon finely chopped fresh ginger

1/3 cup dried cherries

1 tablespoon dark brown sugar 1/4 teaspoon red pepper flakes (or to taste) 1/4 teaspoon salt

1 Granny Smith apple, cored and finely chopped

1 teaspoon cornstarch dissolved in 1 tablespoon water

1 teaspoon balsamic vinegar

Makes 2 cups, 8 generous servings.

In a large skillet, heat oil over medium heat. Add red onion and ginger; saute, stirring, for 5 minutes. Add dried cherries, brown sugar, red pepper and salt. Stir in 1 cup water, cover and simmer over medium heat 5 minutes.

Add apple, cover and simmer 6 to 8 minutes, until apple is tender. Stir in cornstarch mixture and cook over high heat, stirring, until thickened, about 1 minute. Remove from heat, stir in vinegar and coo. Chutney can be refrigerated for 1 week or frozen for 1 month.

Nutritional information per serving: 90 calories (51 percent from fat), 5.3 g fat (0.5 g saturated, 2.2 g monounsaturated), 0 cholesterol, 0.5 g protein, 10.9 g carbohydrates, 1 g fiber, 74.9 mg sodium.