Recipe From: Paul Parrish, American Culinary Federation
2 pint ground cherries
1/2 cup apple cider vinegar
1 cup honey (or white sugar)
2 tbsp pectin
1 tsp cloves, whole
1 tsp allspice berries
1 cinnamon sick
1 piece ginger
Toaste all whole spices in a heavy bottom pot until fragrant.
Wrap spices in cheese cloth, tie, and make sachet.
Bring ground cherries, vinegar, and honey to a boil. Use the pot you toasted the spices in.
Add in spice sachet and let reduce until mixture coats a spoon.
Cool and enjoy.
This is a great pair with soft cheeses, pork, or on toast with nuts.
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