Spicy Tart Cherry Chutney

• 1 navel orange
• 3 cups fresh or frozen pitted tart cherries (about 2 pints fresh, picked over)
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/3 cup packed brown sugar
• 1/4 cup balsamic vinegar
• 2 teaspoons minced peeled fresh gingerroot
• 1/4 teaspoon dried hot red pepper flakes
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon dried mint, crumbled
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt

1. With a vegetable peeler remove two 2-inch strips orange zest and cut into fine julienne strips, reserving orange for another use.
2. In a heavy saucepan stir together all ingredients and bring to a boil.
3. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy.
4. Cool chutney.
5. Chutney keeps, covered and chilled, 3 weeks.

orange, cherries, onion, green bell pepper, red bell pepper, brown sugar, balsamic vinegar, fresh gingerroot, ground cardamom, mint, ground allspice, salt

Taken from www.epicurious.com/recipes/food/views/spicy-tart-cherry-chutney-14136 (may not work)