Sour Cherry Chutney with Rosemary

2 cups unsweetened dried Cherryland’s Best Door County sour cherries (if using sweetened

cherries, see instructions for reducing sugar used)

1 cup chopped red onion

3/4 cup apple cider vinegar

3/4 cup sugar (if using sweetened cherries, reduce sugar to 1/3 cup)

3 tsp chopped fresh rosemary

1 inch finger of peeled fresh ginger,grated

¼ tsp cayenne pepper

Generous pinch kosher salt

Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer

45 minutes. Uncover; increase heat to medium. Continue to simmer for 10-15 minutes or until

most of liquid evaporates. Cool completely.

Spoon cooled chutney into a jar (or other non-reactive container). Chutney will keep in the refrigerator

for up to 3 weeks. Serve alongside cheese or with roasted meats like pork or chicken.