Tish Williams' Cherry Chutney

Tish Williams' Cherry Chutney

  • 3 cups fresh or frozen sweet cherries
  • 1 cup dried tart cherries
  • 1 cup granulated sugar
  • 3/4 cup cider vinegar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Put sweet cherries, dried cherries, sugar, vinegar, walnuts, cinnamon, cloves, ginger, salt and cayenne in a heavy Dutch oven; mix well. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook, stirring constantly, 30 minutes, or until mixture thickens. Do not overcook.

Refrigerate, covered, until ready to use; this chutney will keep for several weeks. It is good served with all kinds of meats or as an appetizer with crackers over cream cheese.

Makes about 4 cups.

Thanks to the Cherry Marketing Institute for this recipe.

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