Oregon Pinot Noir and Cherry Chutney can be made in the summer and served in the winter to add astonishment to your holiday feasts.
Using cheesecloth, tie cinnamon, anise, cardamom and cloves into a sachet with butcher’s twine.
Toss everything into a small pot and bring to a slow simmer.
Continue cooking as the liquid reduces and the flavors concentrate.
When most of the liquid is gone and the mixture is thickened, it is done.
Remove sachet. Refrigerate until needed.