CHERRY CHUTNEY

1 pound dark sweet cherries, pitted and chopped
1 cup firmly packed brown sugar
1 tart apple (such as Granny Smith), finely chopped
1/2 cup chopped onion
1/3 cup cider vinegar
3/4 teaspoon mustard seed
1/4 teaspoon allspice
1 (4-inch) cinnamon stick

In 3 quart saucepan, combine all ingredients; stir to combine. Bring to a boil over high heat.

Reduce heat to medium-low; boil gently 50 to 60 minutes or until thickened, stirring occasionally.

Remove and discard cinnamon stick. Cool at least 1 hour before serving. Store in refrigerator.

Servings: 4
Source: Pillsbury Classic Cookbooks, July 2000