Cherry chutney

This is a new recipe I decided to try. Chutneys are actually a member of the pickle family, meaning that they use a combination of fruits, vegetables, and vinegar or citrus juice to elevate the level of acidity of the ingredients allowing them to be safely preserved in a water canner. 

Chutneys go great with grilled meats such as pork,poultry, or fish. They can also be served up as a nice addition to a cheese tray. 

This recipe makes about six 8 ounce jars.

For this recipe you will need:

Cheesecloth ( this can been found at any grocery store in the kitchen utensil aisle)

Water bath canner

Jars with lids

Large, deep stainless steel sauce pot

Jar funnel

4 1/2 tsp Whole all spice

1 cinnamon stick (about 6inches) broken.

10 cups frozen red tart or sweet black cherries, partially thawed, coarsley chopped

2 large apples, peeled, cored, and chopped.

1 1/2 cups finely chopped red or other sweet onions, such as Vidalia.

1 cup white vinegar

2 cloves of garlic, finely chopped

1/2 tsp salt

1 cup lightly packed brown sugar

1 1/2 cups rasins

Directions:

Tie the allspice and cinnamon stick in a square of cheese cloth, creating a spice bag.

In a large sauce pot combine cherries, apples, onions, vinegar, garlic, salt, and spice bag. 

Bring to 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 spoon, about 20 minutes. 

Add raisins and return to boil, stirring constantly. Remove from heat. Discard spice bag. 

Spoon hot chutney into clean jars leaving 1/2 inch headspace. Place lids on jars and screw bands on firmly, but do not over tighten. Place jars into water bath canner cover and bring to rolling boil and process for 10 minutes. Remove jars and store in a cool dry place