Spiced Fruit Chutney
Source: California Dried Plum Board
Servings: 32

1 tablespoon olive oil
2 medium onions, coarsely chopped
1 cup cider vinegar
1/2 cup water
2 cups packed light brown sugar
4 cups (about 24 ounces) pitted dried plums
5 cups apples and/or pears, peeled, cored and cut into 3/4-inch cubes
1/4 cup finely chopped fresh ginger
2 whole cinnamon sticks
2 large cloves garlic, finely chopped
1 teaspoon salt
Zest of 2 lemons

In large Dutch oven or saucepan, heat oil over medium-high heat until hot. Add onions; cook and stir 5 to 7 minutes or until tender. Add vinegar and water; stir in sugar. Add all remaining ingredients; bring to a boil, covered, stirring occasionally. Reduce heat; simmer, covered, 20 to 25 minutes or until apples and pears are tender, stirring occasionally.

Remove from heat; cool 20 minutes, uncovered. Spoon into jars with lids for gift-giving. Store, covered, in refrigerator for up to 1 month.

Remove cinnamon sticks before serving. Serve warm with baked ham, pork roast or smoked turkey, if desired.

Tip:
For lemon zest, use zester or vegetable peeler to remove yellow portion only from lemons. If using peeler, cut into thin strips.