Sweet And Sour Chutney
|Sour cherries||3 Cup (48 tbs)|
|Dark cherries||3 Cup (48 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Yellow onions||2 Large, thinly sliced|
|White raisins||1 Cup (16 tbs) (Sultanas)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Fresh ginger root||3 Teaspoon, finely chopped|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
Place cherries in a large enamel or glass saucepan.
Crush slightly with a potato masher.
Add remaining ingredients.
Cook over medium heat until mixture boils.
Reduce heat, simmer until mixture is very thick, about 2 to 4 hours.
Stir occasionally to prevent sticking.
Remove from heat; ladle into sterilized jars or freezer containers.
Chutney keeps indefinitely in refrigerator or freezer.