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Nutrition Facts
Serving Size 1 batch 324g Recipe makes 1 batch) The following items or measurements are not included below: 1/4 teaspoon balsamic vinegar fresh sorrel
Calories 287
Calories from Fat 15		(5%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 245mg		10%
Potassium 561mg		16%
Total Carbohydrate 64.6g		21%
	Dietary Fiber 6.7g	26%
	Sugars 49.1g
Protein 2.0g		4%
how is this calculated?

Julie's Sorrel Fruit Chutney

Recipe #63628 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Julesong
Jun 2, 2003

This makes a nice, tangy chutney! If you have sorrel in your garden, give it a try! This would be absolutely excellent on fish, or pork, or in sandwiches. Great for when you have an over-abundance of sorrel in your garden.

1 batch (change servings and units)

Ingredients

2 tablespoons brown sugar
1 tablespoon freshly grated ginger
2 tablespoons apple cider vinegar
1/4 teaspoon balsamic vinegar
3 tablespoons cranberry juice
2 tablespoons red wine
3 drops Tabasco sauce
1 pinch salt
1 pinch chili powder
1 pinch dried ancho chile powder
1 pinch thyme
1 cooking apple, peeled and minced
1/4 cup minced red onion
4 ounces fresh sorrel, minced or chopped (your preference)

Directions

1
Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts.
2
Add the apple, onion, and fresh sorrel and mix well.
3
Cover and cook for an additional five minutes.
4
Removed from heat and chill in refrigerator for at least 3 hours before serving.
5
This chutney can be stored in the refrigerator for 1-2 months.
6
Note: a clove of garlic would be tasty added to this, as well.