This basic condiment can elevate any dinner whether it’s a party with friends or just a weeknight home dinner with the family. It’s terrific on just about any grilled or roasted meat from chicken to filet mignon. And, like most chutneys, it only improves after a few days in the refrigerator—so you can jazz up the next day’s lunch as well. Our Monte Rosso Cabernet Sauvignon, with its enticing notes of cherry and anise, makes a particularly delicious wine pairing.


Servings: About 3 ½ cups

2 cups Dried dark cherries

2 tblspn Olive oil

½ cup Diced red onion

½ tspn Anise seed

2 cups Martini Cabernet

½ cup Balsamic vinegar To taste Kosher salt To taste Fresh cracked black pepper


Bring one quart water to a simmer. Place the cherries into a dish and pour the boiling water on top. Cover with a kitchen towel. Cook the onions in the olive oil over medium- high until translucent. Add the anise seed and cook for two minutes more. Add the Cabernet and balsamic vinegar and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until the liquid is reduced by 80 percent and has become dark and syrupy. Strain the cherries from the water and add one cup of the cherry-soaking liquid into the wine/ balsamic reduction. Discard the rest of the cherry soaking water. Add the cherries to the liquid and stir together. Add a few generous cracks of black pepper and season with a pinch of salt. Allow the chutney to cool before serving. If refrigerating for future use, bring the chutney to room temperature before using to adorn grilled meats.

Twitter Share Text:

Dried Cherries and Cabernet Chutney Recipe Cabernet Sauvignon Food Pairing -

Pairs well with:
Monte Rosso Vineyard Cabernet Sauvignon