This chutney makes a fine accompaniment to chicken, turkey, and sausage.

Ingredients

　　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

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