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.