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"I processed this recipe for 15 minutes in a boiling water bath in half pint jars and it canned very well."-Submitted by Celene

Cherry Chutney

3 cups pitted and stemmed sweet cherries(about 1 1/2 pounds)

1 1/2 cups cider vinegar

1 cup chopped onions

3/4 cup granulated sugar

3/4 cup golden raisins

3 tablespoon minced candied ginger

1 tablespoon mustard seeds

1 tablespoon ground cinnamon*

1/2 teaspoon salt

1/4 teaspoon each ground allspice, ground cloves, ground nutmeg

1. Combine all ingredients in a large, heavy-bottomed saucepan. Bring to a boil, reduce heat and simmer, covered, one hour.
2. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more. Remove from heat and let cool at room temperature. Keep refrigerated until ready to use.
3. Good with grilled chicken breasts or roasted/grilled pork.

Makes about 3 cups.

* I used one 4-inch cinnamon stick so that the chutney didn't darken.

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