2 tablespoons of hot water 1 teaspoon of unflavored gelatin 1 tablespoon of vegetable oil 1/4 cup of finely chopped celery 2 tablespoons of finely chopped onion 1 (16 oz.) pkg. frozen blackberries, thawed 1/4 cup of red wine vinegar 3 tablespoons of honey 2 tablespoons of granulated sugar 1/2 teaspoon of ground cinnamon
In a small bowl, combine water and gelatin; stir until gelatin is dissolved. In a medium saucepan, heat oil over medium heat. Add celery and onion; sauté until tender. Add remaining ingredients; stir until well blended. Bring to a boil; remove from heat. Stir gelatin mixture into blackberry mixture. Store in an airtight container in refrigerator. Serve with meat or bread. Yield: about 2 cups chutney.
