' Dunham Cellars - Strawberry Chutney

Strawberry Chutney

Colleen Farnham – Tasting Room Associate
May, 2008


¼ cup golden raisins
1/3 cup packed brown sugar
¼ cup fresh lemon juice
¼ cup raspberry vinegar or balsamic vinegar
½ cinnamon stick
1 teaspoon grated gingerroot
? teaspoon grated lemon peel
2 cups strawberries (if large, cut them in half)


In a medium saucepan, combine the raisins, brown sugar, lemon juice, vinegar, cinnamon stick, ginger and lemon peel.
Bring ingredients to a boil and reduce heat to medium.
Stir frequently. 
Cook about 15 minutes until thickened.
Add the strawberries and reduce the heat to low, stirring occasionally, for 10 minutes. 
Remove the cinnamon stick.
Let it cool, and refrigerate covered.

Makes 1 cup.

For an appetizer, serve with water crackers or graham crackers spread with goat cheese, Brie or softened cream cheese.