More Recipes!

By request from a dear sister in the People of Praise, here are the recipes from my birthday dinner.

Date and Apricot Chutney from Cooking Light

1/2 cup dried apricots, halved
1 cup chopped, pitted dates (about 1 lb)
3/4 cup brown sugar
1/2 cup apple cider vinegar
1 tsp minced peeled fresh ginger
1/2 tsp coriander
1/4 tsp salt
1/8 tsp crushed red pepper
1/2 red onion, thinly sliced
2 tbs chopped fresh cilantro

1. Place apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.

2. Combine apricots, dates, and next 7 ingredients in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 min or until thickened. Remove from heat; stir in cilantro

3. Pack chutney in clean jars. Cover and cool chutney completely; chill. Yield: 2 1/4 cups (serving size: 1/4 cup)

Note: You can store chutney in refrigerator for up to 6 weeks. It is good with roasted meats, in the morning on toast, or on ham sandwiches.


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