BRIANA'S FRUIT CHUCK-NEY (CHUTNEY) FOR HAM

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By Rose Mary Mogan
from Sauk Village, IL

When my daughter Briana was very little & could barely talk, & we were having Baked Ham for dinner she always would ask me to make fruit Chutney to go with it, but she couldn't say it correctly so it became CHUCK NEY. It was always can we have chuckney with the ham Mom. She loved the combination of all the fruits & the thick rich sauce that went with it. So this recipe is from years ago when I would make this fruit combination especially for Briana's enjoyment, & I hope you like it too. I would sometimes add extra fruit just to have left overs. Adding Pix Christmas 2016.

serves 6 OR MORE DEPENDING ON PORTION SIZE
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients

  •   1 bottle
    10 oz. maraschino cherries with juice
  •   1 large
    can pineapple chunks with juice
  •   2 medium
    granny smith apples, cored & chopped
  •   1 c
    onions, chopped
  •   1 1/2 Tbsp
    butter
  •   3/4 c
    brown sugar, firmly packed
  •   1/2-3/4 c
    golden raisins
  •   1 1/2-2 Tbsp
    cornstarch
  •   1/4 c
    apple cider vinegar, or lemon juice
  •   1 tsp
    vietnamese cinnamon or use regular cinnamon
  •   2 Tbsp
    chopped chive or parsley
  •   1/4-1/2 tsp
    ground cloves, optional
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How To Make

  • 1
    Using a medium size skillet or sauce pan add the butter, chopped onions and apples to skillet, saute about 5 minutes until apples and onions are translucent.
  • 2
    Drain juice from both cherries and pineapples and reserve. Add in the pineapples, cherries, raisins, brown sugar, cinnamon, cloves & chopped chive, and continue to cook over low heat to allow flavors to blend.
  • 3
    In the mean time add the corn starch to the reserved liquids stir to blend and then pour over the fruit mixture, continue to cook until mixture begins to thicken. If a thicker consistency is desired add additional corn Starch, to fruit mixture.
  • 4
    Remove from heat and serve over cooked sliced ham as an accompainment or as a side. I have made this recipe for more than 30 years.

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