Sweet Cherry Chutney

It's cherry season!!

What more can I say?  Other than the fact that I absolutely love these little round morsels of flavor, and a bag is never far from my hand, I think I actually came up with a recipe that is super simple, and chock full of all the tasty goodness that a cherry can give.

This recipe is the perfect addition to your summer dessert list, can be eaten over cake, ice cream, or just spoonful after wonderful spoonful!  I give to you my version of...

Sweet Cherry Chutney


3 Cups Fresh Cherries, pitted and sliced in half (about 1/2 a pound)
1 Tbsp Tapioca Pudding, uncooked & dry
1/2 Cup Sugar
1 Cup Water

Serving Size:  Makes about 2 Cups sauce


First of all, after rinsing your cherries in water, remove the pits and slice them in half. Dump them in a medium saucepan.

(I suggest investing in a cherry pitter.  They are cheap, and make it so much easier to remove the pits. But let me warn you!  Make sure you have a guard on the pitter, and you do it low in the sink, otherwise your wall, cabinets and any other surface will be splattered with a coating of cherry juice. Trust me, not fun.)

Second, add your water, sugar and tapioca. (you can add more sugar if you like, but I personally love the taste of the cherries over the sugar) Turn your burner on high heat, bring to a full boil, then lower to half heat. Continue to boil, stirring often, until the mixture is thickened to your liking. (between 5 and 10 minutes)

(Why tapioca?  It acts as a thickener, and while there are other ingredients out there I prefer the texture of the tapioca and the fact that it absorbs the flavor of whatever you're cooking.)

Third, remove from heat, stir and serve!

Serving suggestions:

This chutney is great as an alternative to frosting on your cakes, or as a sauce over vanilla ice cream. You can also put it on toast, or just eat it plain. It can be served cold or warm.

However you eat it, please enjoy it!

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