SUN DRIED TOMATO AND FENNEL CHUTNEY
Makes about 1 cup sauce.
1/2 cup chopped sun dried tomatoes, packed in oil, drained
1 medium bulb fennel, chopped (1/2 cup)
1/4 cup water
2 tablespoons red wine vinegar
2 tablespoons clover honey
1/2 teaspoon minced garlic
Cooking Directions
In microwave-safe bowl, stir together ingredients.
Microwave on HIGH (100%) for 3 minutes.
Serve warm with fully-cooked ham.
Serving Suggestions
Try this tasty chutney on a ham sandwich.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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