Chunky Peach Chutney

Prep: 25 min.; Cook: 1 hr., 20 min. This ingredient list looks long, but after chopping and measuring everything, it all goes into a Dutch oven to simmer. Because the yield is 7 cups, you might consider giving jars of this tasty chutney to guests as they head home. Store up to 1 week in the refrigerator.

This recipe goes with Roast Pork Loin With Peach Glaze

Yield: Makes 7 cups

Ingredients

• 2  medium-size sweet onions, chopped
• 2  tablespoons  finely chopped fresh ginger
• 2  garlic cloves, minced
• 2  tablespoons  olive oil
• 4  pounds  peaches, cut into chunks (do not peel)
• 2  Granny Smith apples, chopped
• 2  cups  white wine vinegar
• 1  cup  pitted dried cherries
• 1  cup  granulated sugar
• 1  cup  firmly packed light brown sugar
• 1/2  cup  dried sweetened cranberries
• 1/4  cup  fresh lime juice (about 2 limes)
• 2  tablespoons  brandy*
• 1  teaspoon  salt
• 3/4  cup  chopped toasted pecans

Preparation

1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat 3 to 5 minutes. Stir in peaches and next 9 ingredients, and cook, stirring occasionally, until sugar dissolves. Bring to a boil, reduce heat, and simmer, stirring occasionally, 1 hour or until thickened. (Do not cook until fruit is mushy.) Stir in pecans.

*Apple cider or juice may be substituted for brandy.