Sour Cherry Chutney

This chutney will make your house smell so good when you make it!  Sour cherries make an excellent alternative to cranberries in this unique condiment.  We had a 10-pound bucket of cherries to cook with, and so we decided to get a little creative and try something new.  I'm so glad we did, since this chutney is really delicious; it would be great with pork or turkey, or even on a sandwich.  We canned ours and we're planning to break out a couple of jars at Thanksgiving...I can't wait!  This would make an excellent holiday gift since sour cherries are only available once a year.  It's a great way to preserve their flavor to enjoy in the chillier months!  I'm headed back to California this evening, and I'm glad to be taking a taste of Ohio back with me!

Sour Cherry Chutney (adapted from The Kitchn, original recipe here)
Makes

2 cups pitted sour cherries
1 cup apple cider vinegar
1 cup minced red onion
1/4 cup plus 2 T brown sugar, lightly packed
1/2 cup raisins
1 T grated fresh ginger
2 tsp yellow mustard seeds
1 cinnamon stick
3 whole cloves
Generous pinch cardamom
Several grates of nutmeg
Pinch of salt

Combine everything in a saucepan and bring to a boil.  Reduce heat, cover, and simmer 30 minutes.  Remove cover and continue to simmer until the mixture is thickened.  Remove from heat and remove the cinnamon stick and cloves.

Use immediately, store in the fridge, or process in sterilized jars in a boiling water bath to preserve.