This is a great way to preserve peaches. Vinegar and brown sugar—both great preservatives—allow this condiment to keep in the refrigerator for up to a year (some people say even longer). With only a tablespoon of cannabis-infused coconut oil, this chutney isn’t terribly potent but delivers a nice little buzz with a sweet-hot slow burn.
Makes about 1-1/2 cups
1 tablespoon cannabis-infused coconut oil (recipe follows)
2 tablespoons hot pepper flakes
1 pound fresh peaches, peeled and diced
½ cup brown sugar
½ cup distilled white vinegar
1 teaspoon cayenne pepper
1 teaspoon fresh thyme leaves
Heat coconut oil in a medium saucepan over medium-high heat.
Add hot pepper flakes and heat until they start to crackle and pop.
Add peaches, brown sugar, vinegar, cayenne and thyme. Stir with wooden spoon to mix well.
Simmer over low heat until thick, about a half hour.
Let cool and transfer to a sterilized and labeled container. Store in the refrigerator for up to a year.
Simple Coconut Oil Infusion
¼ to 1/2 ounce dried and cured cannabis
¼ pound butter or ¼ cup coconut oil
Coffee grinder or mortar and pestle
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Place cannabis in coffee grinder and grind until it is almost a fine powder or grind using a mortar and pestle. Set aside.
Fill crockpot half to three-quarters full with water and set on low heat.
Place ¼ cup oil into Mason jar. Place jar in water in crockpot to melt it.
Once the oil has liquefied, scrape out all cannabis from grinder and combine with oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jars in crockpot, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour the oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.
Makes about 1-1/2 cups
1 tablespoon cannabis-infused coconut oil (recipe follows)
2 tablespoons hot pepper flakes
1 pound fresh peaches, peeled and diced
½ cup brown sugar
½ cup distilled white vinegar
1 teaspoon cayenne pepper
1 teaspoon fresh thyme leaves
Heat coconut oil in a medium saucepan over medium-high heat.
Add hot pepper flakes and heat until they start to crackle and pop.
Add peaches, brown sugar, vinegar, cayenne and thyme. Stir with wooden spoon to mix well.
Simmer over low heat until thick, about a half hour.
Let cool and transfer to a sterilized and labeled container. Store in the refrigerator for up to a year.
Simple Coconut Oil Infusion
¼ to 1/2 ounce dried and cured cannabis
¼ pound butter or ¼ cup coconut oil
Coffee grinder or mortar and pestle
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Place cannabis in coffee grinder and grind until it is almost a fine powder or grind using a mortar and pestle. Set aside.
Fill crockpot half to three-quarters full with water and set on low heat.
Place ¼ cup oil into Mason jar. Place jar in water in crockpot to melt it.
Once the oil has liquefied, scrape out all cannabis from grinder and combine with oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jars in crockpot, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour the oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.
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