Dried Fruit Chutney

Description

Source: Christmas With Southern Living 2003 - Southern Living

Fresh rosemary brings out the best in this sweet and savory fruit chutney. Make our Wintery White Wine Punch first, saving the strained fruit for this recipe.

Ingredients

• 2 tablespoons butter or margarine
• 1 celery rib, finely chopped
• 1 onion, finely chopped
• 1 garlic clove, minced
• Reserved strained fruit from Wintery White Wine Punch
• 1/2 cup chopped pecans, toasted
• 1 tablespoon brown sugar
• 1 cup thawed apple juice concentrate (about 1/2 [12-ounce] container)
• 1 (5") sprig fresh rosemary

Directions

1. Melt butter in a Dutch oven over medium heat.
2. Add celery, onion, and garlic; cook 8 to 10 minutes or until very tender.
3. Remove and discard orange slices from fruit mixture; coarsely chop fruit.
4. Add chopped fruit and remaining ingredients to vegetables.
5. Bring to a boil; cover, reduce heat to low, and cook 1 hour and 40 minutes or until fruit is very tender and most of liquid has been absorbed, stirring occasionally.
6. Remove rosemary sprig and discard.
7. Serve chutney with roasted poultry, pork, or other meats.

Yield: 4 cups