Carambola Chutney


  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely chopped peeled gingerroot
  • ¼ teaspoon ground cloves
  • ¼ cup sugar
  • ½ cup dry red wine
  • 2 cups cubed carambola (about 3/4 pound)

Combine all ingredients in a medium saucepan, and stir well. Bring to a simmer over medium-high heat, and cook 25 minutes or until slightly thickened.

View full recipe at My Recipes


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