Savory Pear Chutney with Dried Cherries and Ginger

• 1/2 cup halved dried cherries, preferably a sour variety such as Morello
• 1 cup boiling water
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• Kosher salt
• 2 tablespoons minced fresh ginger
• 1 tablespoon yellow mustard seeds
• Pinch of ground cardamom
• 3 tablespoons champagne or sherry vinegar
• 2 tablespoons brandy
• Scant 4 cups peeled, diced Bosc pears (about 3)
• 2 teaspoons sugar
• Kosher salt

1. In a small bowl, combine the cherries and boiling water and set aside for at least 10 minutes.
2. Strain, reserving the liquid.
3. Heat the oil in a medium saucepan over medium-high heat.
4. Add the onion and a pinch of salt and cook, stirring, until soft and golden on the edges, 3 to 4 minutes.
5. Add the ginger, mustard seeds, and cardamom and stir constantly until fragrant, about 1 minute longer.
6. Add the vinegar and brandy and stir constantly to loosen the browned bits from the bottom of the pan.
7. Cook until the liquid has reduced by half, about 1 minute.
8. Add the pears, sugar, drained cherries, 1/4 teaspoon salt, and 1/2 cup of the reserved soaking liquid.
9. Bring the liquid to a boil, partially cover the pan, and lower the heat to maintain a gentle simmer.
10. Cook, stirring occasionally, until the pears are just tender and the flavors have melded, about 15 minutes.
11. (It will still be fairly liquidy, but it will thicken as it cools.)
12. Serve warm or at room temperature.
13. Refrigerated, this keeps for up to 7 days.
14. You can also process it in Mason jars and keep it for up to a year.

cherries, boiling water, extravirgin olive oil, yellow onion, kosher salt, fresh ginger, yellow mustard seeds, ground cardamom, champagne, brandy, sugar, kosher salt

Taken from www.epicurious.com/recipes/food/views/savory-pear-chutney-with-dried-cherries-and-ginger-388316 (may not work)