Preserve some cherries in a chutney to be enjoyed year-round.
3 cups pitted and fresh cherries
1 ½ cups cider vinegar
1 cup chopped onions
¾ cup brown sugar
¾ cup raisins
1 tablespoon mustard seeds
½ teaspoon salt
¼ teaspoon each ground allspice, ground cloves, ground nutmeg
Combine all ingredients in a large, heavy-bottomed saucepan. Bring to a boil, reduce heat and simmer, covered, one hour. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more.
Remove from heat and allow to cool at room temperature. Keep refrigerated until ready to use. Delicious with grilled chicken breasts or roast pork. Makes about 3 cups.
Recipe and photo courtesy of www.australiancherries.com.au