We got the last ten pounds of pie cherries yesterday from Sherman Creek Orchard. Today I made a batch of cherry chutney. The original recipe was found in a book my sister gave me as a gift called B
all Complete Book of Home Preserving. I changed it up to call my own today.There is nothing like the kitchen filled with the aromas of simmering cherries, Walla Walla sweet onions, spices, and raisins. If you missed out on fresh cherries you can also use frozen tart of sweet black cherries with this recipe.
Christy's Simply Delicious Cherry Chutney
Makes about 6-7 pints of chutney
41/2 tsp. whole allspice
1 cinnamon stick, broken
10 cups fresh pie cherries or frozen tart or sweet cherries, partially thawed and coarsely chopped.
2 large apples, peeled, cored, and chopped
2 cups finely chopped red or other sweet onion like our own Walla Wallas!
1 cup white vinegar
1/2 tsp. salt
1 cup lightly packed brown sugar
1 1/2 cups raisins
3/4 cup cherry liqueur ( optional)
Tie spices in a square of cheesecloth, creating a spice bag.
In a large stainless steel saucepan combine cherries, apples, onions, vinegar, salt and spice bag. Bring to a boil over medium-high heat and boil hard, stirring frequently, for 20 minutes.
Add brown sugar and stir to dissolve. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon, about 20 minutes. Add raisins and return to a boil, stirring constantly. Remove from heat. Add liqueur. Discard spice bag.
Meanwhile prepare canner, jars, and lids.
Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace. Wipe rim. Add lid and screw on band. Place jars in canner and process 10 minutes. Remove canner lid. Wait 5 minutes then remove jars. Let jars sit at least three weeks for best flavor.
