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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 12 |
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I live in the Columbia River Gorge. So many cherries are produced in a very short period, that during cherry harvest, farmers sell pounds of the stuff. I created a savory recipe because there's only so much cherry pie and ice cream one man can eat! Ingredients:
1 pound cherries, pitted |
1 cup cider vinegar |
1/2 cup rice vinegar |
1 large onion, chopped |
1 granny smith apple - peeled, cored and chopped |
1/4 cup white sugar |
1/4 cup brown sugar |
2 tablespoons minced fresh ginger |
2 tablespoons chinese five-spice powder |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
Directions:
1. Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.
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