Cherry Chutney

One of my signature camping breakfast dishes consists of a classic pancake topped with cherry chutney. The tartness of the cherries cuts the sweetness of the syrup and the texture contrasts the fluffy buttermilk pancake.

When I'm feeling extra ambitious, I will make spaghetti pancakes (pancakes in noodle shape), with cherry chutney as the "red sauce" and scoop of whipped cream cheese on top. This dish is super fun for kids and adults alike, as it is sure to bend your perception and senses!

As per usual, this recipe will lack formal measurements as I have a tendency to pour things into the pot until my heart is content. I will provide you with rough measurements, but do what feels right and alter to your specific preference!

Cherry Chutney-makes 4-6 servings

-Dried Cherries (about 4 cups)

-Liquor of your choice (I've been know to use spiced rum or clear moonshine)

-Pure Maple Syrup (about 1/3 cup)

-Juice of 1 Orange

-Peace Blends Ginger Citrus Sugar (about 4 TBS)

Combine cherries and liquor in small pot. Heat over medium flame until a boil is achieved (**USE CAUTION** liquor could flame up). Stir in syrup, orange juice and Ginger Citrus Sugar. Simmer over low heat for about 15 minutes. Pour over pancakes and enjoy!