I had several plums beginning to turn in the fruit bowl, so I decided to make a spiced plum chutney. It'll be the perfect accompaniment to a rosemary-rubbed pork tenderloin I'm cooking for my grandmother's 91st birthday potluck this weekend.
Organic brown sugar, sliced plums, 1 C red wine, 1 T aged balsamic vinegar, 2 T ginger syrup, and 1 T ground cardamom. Bring everything to a boil then simmer till thickened.
Post a Comment