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cherry chutney in pan
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Cherry Chutney

Ingredients

  • 1 tablespoon good olive oil
  • 1/4 cup small-diced shallots 1 large shallot
  • 1 1/4 pounds frozen pitted dark cherries - defrosted.
  • 1 Granny Smith apple peeled and 1/4-inch-diced
  • 0.25 cup dark brown sugar lightly packed
  • 0.25 cup freshly squeezed orange juice
  • 2 tablespoons Port wine
  • 1 tsp chopped rosemary or more to taste
  • 1 3-inch cinnamon stick
  • 1/8 tsp ground clove
  • 1/8 teaspoon ground mace
  • 1/8 tsp red pepper chili flakes
  • 1/4 teaspoon Kosher salt

Instructions

  • Preheat the oven to 425 degrees F.
  • Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat.
  • Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender.
  • Add the cherries, apple, brown sugar, orange juice, Port, cinnamon, clove, mace, red chili pepper flakes, rosemary and salt.
  • Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
  • Remove from the oven and discard the cinnamon stick. (Be careful of hot pan handle!) Mash the fruit roughly with a dinner fork.
  • Let cool and store. (A mason jar is perfect for storing 3-5 days.)