Crabapple and Sour Cherry Chutney

Ingredients

• 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

Directions

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.