Bing Cherry Chutney
- 4c fresh bing cherries, pitted (I use 2-3 cans, Richelieu darks if you can find them, drained, save the juice***. Oregon brand is good, too.)
- 1 red bell pepper, stemmed, seeded and 1/4in dice
- 1/2c red onion, 1/4in dice (I use more, whatever the onion gives)
- 2T finely minced ginger root (don't skimp by using dried, grate your own fresh here)
- 2t finely minced garlic (I use 3-4 large cloves here)
- 1c golden raisins (soak in some of the cherry juice, if you wish)
- 1 small, dried chile pepper, crushed (I use several shakes from the McCormick's red pepper flakes shaker)
- 1t salt
- 1/4t ground cinnamon
- 1c sugar
- 1/2c cider vinegar
(***If you're using the canned cherries, the saved juice can be added as needed to prevent over-thickening)
1. Place all ingredients in a heavy saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring often, for 30 minutes.
(I've simmered this an hour or more, with appropriate liquid addition, to break down the solids a bit and get the consistency right.)
2. Remove the pan from the heat and let the chutney cool to room temperature. Refridgerate, covered, until ready to use. This will keep in the refridgerator, covered, for up to 6 weeks.
-Makes about 4 cups