Cherry Chutney

Recipe Ingredients

9 cups	562g / 19oz	Coarsely-chopped pitted tart cherries - see * Note
1 cup	62g / 2.2oz	Onion - chopped (large)
1 cup	146g / 5.1oz	Orange, peel and all - chopped (small)
2 tablespoons	30ml	Minced fresh ginger
1 1/2 cups	297g / 10oz	Sugar
1 cup	237ml	Cider vinegar
2 tablespoons	30ml	Ground cinnamon
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Crushed red pepper flakes
1 tablespoon	15ml	Coarse (kosher) salt
1/2 cup	118ml	Water

Recipe Instructions

* Note: For a low-tech way to pit cherries, unfold a paper clip from the center. Depending on cherry size, insert small or large loop through the top of the cherry, loosen the pit and pull it out.

In a 5-quart (or larger) stockpot, combine all ingredients except cherries and bring to boil. Add cherries and boil gently, uncovered, stirring frequently, until thickened, about 30 to 40 minutes. Pour into sterilized canning jars and seal according to manufacturer directions.

This recipe yields 3 1/2 pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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