Ingredients
- 9 cups pitted NW Cherries
- 3 cups apple cider vinegar
- 2 cups brown sugar
- 2 onions (chopped
- zest of 2 oranges
- 3 tbsp minced ginger
- 2 tsp heaped allspice
- 1 tsp heaped garam masala
- 1/2 tsp kosher salt
- 1/2 cup dried cranberries
Instructions
- Fill a canner with water and bring to a boil. Place the jars in the canner and boil for 10 minutes.Roughly chop the cherries and in a large stockpot combine them with the vinegar, sugar, onion, orange zest, ginger, allspice, garam masalaand salt. Bring to a boil then simmer, stirring occasionally until the fruit is cooked and soft about 30-40 minutes. Add the cranberries and cookfor another 15 minutes. Chutney will thicken further after being processed.Lift the jars out of the canner, pouring the hot water back into the canner. Ladle the chutney into the jars, leaving 1/2 inch headspace. Afterfilling the jar, release the air bubbles by inserting a narrow silicone spatula or similar tool between the chutney and the inner surface of the jar.Place the rims on top of each jar and loosely seal with the bands. Carefully place the jars back in the canner and boil for 15 minutes. Removefrom the canner and let rest overnight, you may hear the lids pop. Store for up to one year.
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