Cherry and orange chutney

Name: Cherry and orange chutney recipe
Yield: 1kg
Ingredients: 100g dried sour cherries; 1kg cherries, pitted (substitute frozen cherries); 1/2 cup (125ml) merlot vinegar or red wine vinegar; 4 eschalots, finely chopped; 230g brown sugar; 8 each toasted whole cloves & cardamom pods, bruised; 2 toasted cinnamon quills; 3cm piece (15g) ginger, finely grated; 1 1/2 tsp freshly ground black pepper; Peeled zest & juice of 2 oranges; 2 tbs finely chopped thyme leaves; Lavosh, cheddar cheese & sliced prosciutto, to serve

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1kg

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by Dominic Smith

Dec 04, 2020

This cherry and orange chutney is divine on toast, topping biscuits or even straight out of the jar.

100g dried sour cherries
1kg cherries, pitted (substitute frozen cherries)
1/2 cup (125ml) merlot vinegar or red wine vinegar
4 eschalots, finely chopped
230g brown sugar
8 each toasted whole cloves & cardamom pods, bruised
2 toasted cinnamon quills
3cm piece (15g) ginger, finely grated
1 1/2 tsp freshly ground black pepper
Peeled zest & juice of 2 oranges
2 tbs finely chopped thyme leaves
Lavosh, cheddar cheese & sliced prosciutto, to serve

Method

1.

Place sour cherries in a heatproof bowl and pour over 2 cups (500ml) boiling water. Leave to soak until water has cooled. Strain and discard liquid.
2.

Place the cherries, vinegar, eschalot, sugar, spices, pepper and orange zest and juice with the soaked sour cherries in a large heavy-based saucepan over high heat. Bring to the boil, reduce heat to low and simmer stirring frequently for 1 hour 30 minutes-2 hours until cherries have broken down and liquid is syrupy. Stir through thyme. Transfer to sterilised jars and cover with a lid. The jarred chutney can be stored in a cool room or refrigerator for up to 3 months.
3.

Serve with mixed crackers and charred sourdough with your favourite cheeses and cold cuts.