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Friday
Jul062018

Orondo Ruby Chutney & Cherry Vinaigrette 

Eating the Orondo Ruby just as nature intended is about as good as it gets, but it is also fun to experiment with new recipes. Using seasonal ingredients, such as the Orondo Ruby, can help give your meals a fresh taste. Below, are two recipes that use the Orondo Ruby. Try them and let us know what you think!


CHUTNEY INGREDIENTS

1 Cup, Small dice Orondo Ruby (pitted) 
½ Cup, Small dice Apple (granny’s work great)   
1 Clove, Minced Garlic         
½ tsp Lemon Zest    
1 Tbls Brown Sugar 
¼ Cup Apple Cider  
½ tsp Apple Cider Vinegar
1 Sprig Rosemary 
To Taste, or Just a pinch Salt/Pepper

INSTRUCTIONS 

1. Saute Orondo Ruby Cherries, Apple, Garlic, Lemon zest, and Rosemary over medium heat for 2 minutes.
2. Toss in Brown sugar and cook until melted, about 30 seconds.
3. Deglaze pan with Apple Cider and Apple Cider Vinegar. Reduce liquid until it becomes slightly thickened like a syrup, Should take about 6 minutes on medium heat.
4.. Season with salt and pepper. Serves great with Pork, or fish.

Yields 4 servings


VINAIGRETTE INGREDIENTS

½ Cup, Pitted Orondo Ruby Cherry 
¼ Cup Red Wine Vinegar         
1 ea, Thinly Sliced (roasted) Shallot 
1 Clove, Whole (roasted) Garlic   
1 pinch or 1 leaf Sage Leaf (dry or fresh)
1 tsp Dijon Mustard 
To Taste (pinch) Salt/Pepper  
½ Cup Canola Oil

INSTRUCTIONS

Blend all ingredients except for oil. (hint) Briefly roasting or sautéing the garlic and shallot will bring out better balanced flavor but is optional.
Slowly drizzle oil into mixture while blending to create an emulsified vinaigrette.
Serve with your choice of greens, cheese (goat), and nuts (almonds, walnuts, pecans).

Yields about 1 ½ cups.

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