Crabapple and Sour Cherry Chutney

Tired of making pie and jam with your backyard bounty? Try something savoury! Serve this chutney with our Bone-In Pork Chops with Crabapple and Sour Cherry Chutney and Citrus Herb-Roasted Pork Shoulder.


Yield: Makes about 2 cups

Crabapple and Sour Cherry Chutney


  • 2 cups pitted sour cherries
  • 2 cups halved ripe crabapples, blossom ends removed
  • ⅓ cup fresh orange juice
  • ½ cup water
  • ¼ cup liquid honey
  • 1½ tsp grated orange peel
  • ¼ tsp nutmeg
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ tsp cayenne pepper


  1. Add all ingredients to a large non-reactive Dutch oven. Bring to a boil over medium heat. Reduce heat and gently simmer for 15 – 18 minutes or until reduced by half. Discard bay leaf and cinnamon stick. Refrigerate for up to 3 days or freeze for up to 2 months.
Nutritional analysis per 1 tbsp serving: 12 calories, 0.1 g fat, 0.1 g protein, 3 g carbohydrate, 0.2 g fibre, 0 mg sodium