Mulberry Chutney

Yield: About 1 ½ Quarts

Recipe by Lynmar Estate Chef David Frakes

Ingredients

3             C                Mulberries (or other fruit)

2             C                Red Onion (superfine mince)

1 ¼         C                Sugar

1             C                Sherry Vinegar (or Un-Seasoned Rice Wine Vinegar)

1            ea                Orange (juice & zest)

½            C                Black Currants (or raisins or other dried fruit)

                                  Salt, Cayenne & Nutmeg to taste

Instructions

1. Place all ingredients except for mulberries into a medium-sized non-reactive pan and bring to a gentle boil.
2. Immediately reduce heat and simmer for about 10 minutes.
3. Add mulberries and continue to simmer for another 15 minutes.
4. Remove from heat and let cool.