Crabapple and Sour Cherry Chutney | Blue Flame Kitchen

Ingredients

• 2 cups pitted sour cherries
• 2 cups halved ripe crabapples, blossom ends removed
• ⅓ cup fresh orange juice
• ½ cup water
• ¼ cup liquid honey
• 1½ tsp grated orange peel
• ¼ tsp nutmeg
• 1 cinnamon stick
• 1 bay leaf
• ¼ tsp cayenne pepper