Serve this cherry-and-apple chutney at room temperature over pork or beef. You can make it ahead and store in the refrigerator for up to two weeks.
4 cups diced Rome or Granny Smith apple
2 1/2 cups dried tart cherries (about 3/4 pound)
1 cup diced onion
1 1/2 cups orange juice
1 cup red wine vinegar
1/2 cup maple syrup
1 tablespoon dried mint
1/2 teaspoon salt
1/2 teaspoon white pepper
How to Make It
Combine all of the ingredients in a large saucepan. Bring to a boil. Reduce heat, and cook, uncovered, 1 hour and 15 minutes, stirring occasionally. Remove from heat; cool. Refrigerate in airtight containers up to 2 weeks.