Ingredients:

  • 3 cups (450g) Fresh or Frozen Pitted Cherries
  • 1 cup (200g) Lightly Packed Brown Sugar
  • 1/2 cup (120ml) Red Wine Vinegar
  • 2 Tablespoons (30ml) Balsamic Vinegar
  • 1 large Red Onion, finely diced
  • 1 Tablespoon (15g) Fresh Ginger, peeled and finely grated
  • 1/2 teaspoon Red Chilli Flakes (or to taste)
  • 2 whole Star Anise pods
  • 1 Cinnamon Stick (approx. 3 inches)
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Finely dice the red onion and grate the fresh ginger.
  2. Add the cherries, brown sugar, red wine vinegar, balsamic vinegar, diced onion, grated ginger, chilli flakes, star anise, and cinnamon stick to a large, heavy-bottomed saucepan. Stir well to combine.
  3. Place the pan over medium heat. Bring the mixture slowly to a gentle simmer, stirring occasionally until the sugar has completely dissolved (about 5-8 minutes).
  4. Reduce the heat to medium-low. Allow the chutney to bubble gently, uncovered, for 25 minutes. Stir frequently as the fruit begins to break down and the liquid reduces slightly.
  5. After 25 minutes, carefully remove and discard the whole star anise pods and the cinnamon stick.
  6. Continue to simmer for another 15–20 minutes, stirring often, until the chutney coats the back of a wooden spoon thickly and has achieved a thick jam-like consistency.
  7. Stir in the salt. Taste and adjust seasoning if necessary. Immediately spoon the hot chutney into warm, sterilised jars, leaving about 1/2 inch headspace, and seal tightly.
  8. Allow the jars to cool completely on the counter before refrigerating.