10 cups sour cherries, pitted
2 cups packed brown sugar
1 cup white sugar
1 cup cider vinegar
1/2 cup balsamic vinegar
4 whole limes, juiced
2 cups chopped onion
3 jalapeno peppers
3 inch minced peeled fresh gingerroot
2 orange rinds, julienned
2 small red bell peppers, chopped
1 cup chopped cilantro
2 large garlic cloves
4 tsp ground cardamom
1 tsp coarse salt
4 Tbs mustard seeds
2 tsp nutmeg (optional)
2 cinnomon stick
1. Coarsely chop onion, jalapeno and ginger. Process until minced in a food processor. Strip an orange of it's rind and julienne. Pit cherries. Chop bell pepper.
2. Add sugar and vinegar to a large sauce pan or soup pot. Add vinegar and cherry juice and heat until the sugar is disolved without stirring.
3. Add the rest of the ingredients and bring a boil. Simmer for 15 minutes.
4. Cover and let sit overnight.
5. Next day, cook down to desired consistency and seal in jars.