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.