“Clean Out the Fridge” Cherry Chutney

The start of something good.

Remember the cherry overload last week? I didn’t learn my lesson. Faced with a few stragglers in the fridge, I set out to create something a little different. Savory, perhaps?

Who’s ready to spice up dinner?

Tofu on the left, pork chop on the right. On the same plate for photo purposes only.

Cherry Chutney

1 medium shallot, diced

2 small jalapeños, diced

1 teaspoon minced garlic

15 cherries, pitted and sliced

1/4 cup red wine

2 tablespoons balsamic vinegar

*Sautee the shallot, jalapeños and garlic over medium high heat, until tender.

*Add in the cherries, and cook about 2 minutes more

*Booze time! Add in the wine and vinegar, then drop the heat to medium low. Let the contents simmer until the wine and vinegar have reduced to a thick sauce.

*Spoon over your entree and enjoy!

 

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