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Oregon Pinot Cherry Chutney

Yields1 Serving

Oregon 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

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.