Garnishes and Sauces

Cherry Chutney

Ingredients

• 1 pound fresh cherries, pitted and halved (or 3/4 cup dried cherries)
• 1/2 medium onion, finely diced
• 1/3 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 cup golden raisins (optional)
• Zest of 1/2 lemon

Directions

1. Prepare the base: in a large, heavy-bottomed saucepan, combine the vinegar, brown sugar, ginger, garlic, cinnamon, cloves, red pepper flakes, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the diced onion and cook 5-7 minutes until softened and translucent.
3. Stir in the cherries and raisins (if using). Bring to a gentle boil, then reduce heat to low and simmer.
4. Simmer uncovered 45-60 minutes, stirring occasionally, until the mixture thickens and becomes jammy. The cherries should break down partially but still have some texture.
5. Stir in the lemon zest during the last 5 minutes. Taste and adjust: add more sugar if too tart, more vinegar if too sweet, or more salt to enhance flavors.
6. Let cool completely before transferring to sterilized jars. Refrigerate up to 6 weeks.

Notes

• The chutney will thicken more as it cools.
• For a smoother texture, pulse briefly with an immersion blender.
• Can be frozen up to 6 months.
• Best flavor develops after sitting at least 24 hours.
• Excellent with aged cheddar, roasted pork, or as part of a cheese board.