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- 3/4 cup water
- 2 tablespoons cider vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/2 small onion, minced
- 1 tablespoon freshly grated ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon crushed red-pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup preserves (your favorite flavor)
In small saucepan over low heat, stir together water, vinegars, honey, minced onion, ginger, cloves, red-pepper flakes, salt, and pepper. Simmer, uncovered, until onion bits are very soft, about 5 minutes. Add preserves and simmer, uncovered, about 10 minutes. Cool to room temperature before serving. Chutney may be made ahead and refrigerated, covered, up to 2 days.
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