Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Chef Liz Schmitt has been making a version of this cherry-apricot chutney for several years. She tweaked the recipe, substituting honey for white sugar and using unsulfured dried apricots instead of sugared dried cherries.
