Cherry Chutney

Made  times
Scott Simmons 19

"I live in the Columbia River Gorge. So many cerries are produced in a very short period, that during cherry harves, farmers sell pounds of the stuff. I created a savory recipe because there's only so much cherry pie and ice cream one man can eat. Excellent on pork, duck breast, lobster or brie."
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2 h 12 servings yields 1 quart
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Original recipe yields 12 servings



  • Prep

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  1. In a large dutch oven, bring to a boil and then simmer, covered for an hour.
  2. If the texture is a little runny, remove lid and continue to simmer until thickened, about 1/2 hour.
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