Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Stone-Fruit Chutney



Posts : 16501
Thanked : 805
Join date : 2013-01-12

Stone-Fruit Chutney

Post by Lobo on Sat 16 Jan 2016, 11:03 pm

Stone-Fruit Chutney

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 105 minutes
Servings: 112
Partnered with a holiday ham or turkey or with roast pork loin, this beautiful chutney serves as a delicious reminder of summer’s bounty. It also makes an elegant addition to a cheese plate and pairs especially well with a creamy St. André or a tangy goat cheese.

  • Printer Friendly Version

  • 71


  • 1 cup golden balsamic vinegar
  • 1 1/2 cups sugar
  • 2 lb. peaches or nectarines
  • 2 1/2 lb. apricots, plums or pluots, pitted and sliced
  • 1 lb. cherries, pitted and halved
  • 2 tsp. whole cloves
  • 2 tsp. cardamom pods
  • 1 1/2 tsp. black peppercorns, crushed
  • 1/2 tsp. anise seeds
  • 4 orange zest strips, each 1 inch wide and 2 inches long
  • 2 cinnamon sticks


In a large nonreactive saucepan, stir together the vinegar and sugar. Blanch and peel the peaches, then halve them and remove the pits. Cut the peach halves into thick slices and add to the pan along with the apricots and cherries. Stir the fruit to coat with the vinegar-sugar mixture. Place the cloves, cardamom pods, peppercorns and anise seeds on a square of cheesecloth. Tie the corners together with kitchen string and add to the pan along with the orange zest and cinnamon sticks. Let stand at room temperature for 1 hour.

Have ready 7 hot, clean half-pint jars and their lids.

Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture is thickened and almost jamlike, about 1 hour and 15 minutes. Discard the cloth bag and cinnamon sticks.

Ladle the hot chutney into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months. Makes 7 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Current date/time is Sat 22 Oct 2016, 12:59 pm