Spirited Cherry Chutney
Tangy cherry chutney is a great way to preserve your summer cherry harvest, especially if you have first infused them with vodka or brandy! If you haven't, don't worry - you can use fresh cherries or other stone fruit, like plums, apricots, peaches or nectarines. Just be aware that you'll have to cook the chutney longer to reduce the juicy fruit down to a thick, jam-like consistency.
Heat the oil in a large stainless steel pot.
Sauté the chopped onions and garlic until translucent. Add the cherries and curry powder and mix well.
Add the brown sugar, cider vinegar, salt and cayenne pepper, raisins, ginger, allspice, Vietnamese cinnamon, the cinnamon stick and salt and mix well.
Bring to a boil, reduce heat and simmer for approximately 1 ½ hours, stirring occasionally.
Remove cinnamon stick and add the almonds. Stir well. Simmer until the chutney thickens to your taste.
Pack into sterilized jars and process in a hot water bath to can, or store in the refrigerator. Makes a great hostess gift!