Sour Cherry Chutney with Rosemary

Sour Cherry Chutney with Rosemary
 [printable recipe]

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, on bread or crackers, or with roasted or grilled meats.



rcakewalk said...

I may have to lacto-ferment this one :)

Monet said...

Thank you for sharing your words and pictures, my friend. I hope you have a wonderful day tomorrow. I'm enjoying your post with a big bowl of watermelon. Just perfect. Much love and many blessings from Austin!