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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Pork Chops Stuffed With a Fruity Pecan Chutney, Bird's RSC #11 entry. Ingredients:
1 teaspoon butter |
1 green onion, chopped (or shallot bulb) |
2/3 cup orange juice |
1/3 cup water |
1 tablespoon raspberry preserves (seedless) |
1/4 cup dried fruit, chopped (sunmaid fruit bits) |
2 teaspoons vinegar |
1/4 teaspoon crushed red pepper flakes |
1/4 cup pecans, coarsly chopped |
1 tablespoon honey |
Directions:
1. In a medium saucepan, over medium heat, melt butter and add green onion until soft.
2. Add Orange Juice, water, raspberry preserves, dried fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
3. Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
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