Author1859 Oregon's MagazineOregon Pinot Noir and Cherry Chutney can be made in the summer and served in the winter to add astonishment to your holiday feasts.
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.
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
