By Dianne Bunis
Select fresh peaches from the local market or orchard, and prepare this chutney in 30 minutes. Use as a delicious accompaniment. The red-pepper adds a hot kick to the sweet and tangy taste.
4-5 large peaches (or 1.5 lbs.)
1 tbsp. extra-virgin olive oil
1/2 cup onion, finely chopped
1 large clove garlic, minced
1/8 tsp. red-pepper flakes (optional)
1/4 cup cider vinegar
2 tbsp. honey
1/3 cup dried cranberries
Coarse salt and ground pepper
1. Peel, pit and cut washed peaches into quarter-inch chunks; set aside. Heat oil in medium sauce pan over medium-low heat. Cook onion until soft, stirring regularly for 5 minutes, then add garlic, red-pepper flakes and cook 1 minute. Do not overcook.
2. Stir in vinegar, honey and cranberries, bring to a boil, then reduce heat and simmer until thickened syrup forms, about 5 minutes.
3. Add peaches and simmer until soft, about 8 minutes. Mash some peaches against the side of pan with a wooden spoon. If chutney is too thick, add 1-2 tbsp. water as needed. Season with salt and pepper.
4. Cool completely; ladle into clean glass jars. Store in refrigerator for up to one month. Serve with grass-fed grilled chicken and pork, or with cheese and crackers.