"I processed this recipe for 15 minutes in a boiling water bath in half pint jars and it canned very well." Recipe submitted by Celene.
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
- Combine all ingredients in a large, heavy-bottomed saucepan. Bring to a boil, reduce heat and simmer, covered, one hour.
- 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.
- 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.