Oregon Pinot Cherry Chutney

cherry-chutney

Oregon Pinot Noir and Cherry Chutney can be made in the summer and served in the winter to add astonishment to your holiday feasts.

cherry-chutney
Yields1 Serving
 3 cups pitted Oregon cherries
 2 cups Oregon Pinot Noir
 ½ cup brown sugar
 2 tbsp grated ginger
 1 pinch salt
 ½ cup red wine vinegar
 1 cup minced shallots
 1 cinnamon stick
 1 star anise pod
 2 cardamom pods
 2 cloves
1

Using cheesecloth, tie cinnamon, anise, cardamom and cloves into a sachet with butcher’s twine.

2

Toss everything into a small pot and bring to a slow simmer.

3

Continue cooking as the liquid reduces and the flavors concentrate.

4

When most of the liquid is gone and the mixture is thickened, it is done.

5

Remove sachet. Refrigerate until needed.

Category, Cuisine

Scott Pisani, Rain NW (Eugene)

Ingredients

 3 cups pitted Oregon cherries
 2 cups Oregon Pinot Noir
 ½ cup brown sugar
 2 tbsp grated ginger
 1 pinch salt
 ½ cup red wine vinegar
 1 cup minced shallots
 1 cinnamon stick
 1 star anise pod
 2 cardamom pods
 2 cloves

Directions

1

Using cheesecloth, tie cinnamon, anise, cardamom and cloves into a sachet with butcher’s twine.

2

Toss everything into a small pot and bring to a slow simmer.

3

Continue cooking as the liquid reduces and the flavors concentrate.

4

When most of the liquid is gone and the mixture is thickened, it is done.

5

Remove sachet. Refrigerate until needed.

Oregon Pinot Cherry Chutney

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