1 quart pitted cherries
1 red onion finely chopped
1 T finely chopped fresh ginger
1 clove garlic minced
1 C sugar
2/4 C vinegar (apple cider, or raspberry fruit vinegar if you’d prefer)
1 cinnamon stick
1 whole five star anise
1 C dried cherries
Combine all ingredients in a large pot, bring to a boil stirring occasionally to make sure the sugar dissolves, reduce to a simmer and cook about five minutes or so until the chutney has thickened. Allow to cool before storing. This makes about 3C of chutney. It will keep for a long time in the fridge. It is wonderful on grilled pork and duck and is super good on top of roasted sweet potatoes dolloped with goat cheese.
