Ground cherries are a relative of the tomato, pepper, potato and garden huckleberry, all in the nightshade family. They are husked like a tomatillo but sweeter than a tomatillo–almost fruity with a pineapple flavor. They can be eaten raw or cooked in pies (see your recipe in this week’s full share) and other baked goods. This week’s recipe features fresh tomatoes and ground cherries, a chutney that will keep for a month or two in the refrigerator. This sweet and spicy chutney is a good accompaniment to cheese and crackers, grilled meat, and fresh vegetables. This recipe is inspired by Preserving Food without Freezing or Canning by the French Gardeners and Farmers of Terre Vivante. Read more about the book here.
Tomato and Ground Cherry Chutney
3 1/2 – 4 cups peeled, seeded and chopped tomatoes
1 large onion, chopped
1/2 cup (or so. More or less would be fine) ground cherries, husked
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 teaspoon cayenne pepper
1 stick cinnamon (or 1/4 teaspoon ground cinnamon)
Combine all ingredients in a large pot and cook for 30 minutes over medium heat, stirring occasionally. Reduce heat to low and cook for about 45 minutes. Place in a large, clean jar and then screw the lid on tight.
