As promised, I am sharing with you a recipe to make a chutney using the boiled and softened sorrel after it would have been cooked to extract the juice to make last week’s Sorrel Liqueur. You can also use the cooked sorrel that you would have drained to make sorrel drink.
This chutney can be used as a spread for sandwiches; a preserve served with pâté, cheese boards or with roast meats. Works great with baked ham.