Well from May to August is cherry season and seems a great reason to share this exciting recipe for honey cherry chutney! It is easy to make and will add some cherry zing to your table.
If you have the jelly blues, chutney is great way to use fresh fruit and keep it interesting. It is like a spicy, savory cross between tart relish and sweet jam that you can use as a condiment at any meal not just breakfast. Cherry chutney goes well with pork, turkey and chicken and little half pint jars make great gifts!
So here is how to make it...
Spiced Honey Cherry Chutney
yield 4-5 pints or 9-10 half pints
Ingredients
- 4 lbs cherries pitted and halved
- 1 1/2- C onion chopped
- 1 to 1 1/2- C honey to taste
- 1 3/4- C apple cider vinegar
- 1 C raisins chopped
- 3 large cloves garlic minced
- 1 lemon or lime zested and juiced
- 2 T freshly grated ginger or 1 T dry ginger
- 1 T dry mustard
- 2 t to 1 T salt start with the 2 tsp. and taste test at end of cooking
- 1/2 to 2 tsp red pepper flakes to taste
Instructions
- Add all the ingredients to a large pot (at least 6 qt.) and stir well.
- Bring to a boil and then reduce the heat to cook at a soft boil. Stir often as the chutney reduces, cooking for about an hour. It is ready when it's reduced by 1/3 to 1/2 and has a thickened consistency.
- While the chutney is cooking, prepare your canning jars, lids and pot. Wash and keep jars warm.
- When the chutney is reduced and thickened, turn the heat to low and ladle the chutney into each prepared jar with a 1/2" headspace. Wipe rims, attach lids and process for 15 minutes in a boiling water canner. Remove to a towel-lined surface and let sit for 12 hours before checking seals, labeling. Store in a cool, dark place.
I created a brand new "Homemade" sticker label that will go great with cherry and berry recipes!
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| Buy it HERE |
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