Melon Apple Chutney

Name: Melon Apple Chutney
Ingredients: 1 (1 1/2-inch) piece cinnamon stick; 2 whole cloves; 5 whole allspice; 3/4 cup diced (1/4 inch) cantaloupe or honeydew, or a combination; 1 Granny Smith apple, peeled and cut into 1/4-inch dice; 1/2 cup sugar; 1/4 cup plus 2 tablespoons distilled white vinegar; 3 tablespoons dried currants; 2 tablespoons minced peeled fresh ginger; Special equipment: a 6-inch piece of cheesecloth; kitchen string

10 ingredients

5 steps

Ingredients

1 (1 1/2-inch) piece cinnamon stick
2 whole cloves
5 whole allspice
3/4 cup diced (1/4 inch) cantaloupe or honeydew, or a combination
1 Granny Smith apple, peeled and cut into 1/4-inch dice
1/2 cup sugar
1/4 cup plus 2 tablespoons distilled white vinegar
3 tablespoons dried currants
2 tablespoons minced peeled fresh ginger
Special equipment: a 6-inch piece of cheesecloth; kitchen string

Directions

1

Wrap cinnamon stick, cloves, and allspice in cheesecloth and tie with string to form a bag.
2

Crush spices gently in bag with a rolling pin or bottom of a heavy skillet.
3

Bring melon, apple, sugar, vinegar, currants, ginger, cheesecloth bag, and a pinch of salt to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, uncovered, stirring occasionally, until syrup is thick and most of liquid is evaporated, 30 to 35 minutes.
4

Discard cheesecloth bag and cool chutney.
5

(Syrup will continue to thicken as it cools.)