Life is a bowl of cherries, but what do you do with them?


Life may be a bowl of cherries, but I’ve got a large colander full, and I don’t what do with all of them.

Cherries are only available during the summer, so when it’s cherry season I stock up and enjoy. (I’m eating a few right now!) However, my eyes are often bigger than my stomach and I end up with too many that are too ripe. That’s what happened the other day.

I had been thinking about creative ways to use cherries when I ran by Whole Foods to grab something for dinner. I was immediately greeted with an employee handing out Camembert on a cracker with cherry chutney. Voilà! I had my idea. I grabbed their recipe and purchased some fruit sweetened cherry preserves, the only item in the recipe I did not have. As I drove home I began thinking of ways to adjust the recipe to my taste, even though it was pretty darn good already!

Before I go any further, let me just say that I have never, ever made a cherry pie. To me, that’s just a good way to ruin cherries. I admit that I probably feel that way because the cherry pies I was exposed to as a kid had a filling that came from a can. Growing up in Texas, we rarely ate fresh cherries, but they were a real treat when we did. We never had them for long, and we certainly did not have bushels to deal with. Now, peaches were a different story, but we’re talking about cherries here.

The reason I bring that up is just to say that baking a cherry pie or cobbler never once crossed my mind. I needed something different. So, that evening, I began my experiment: Cherry Chutney over Pan Seared Pork Chops (local, grass-fed of course).

I actually googled “How to Pit a Cherry” and found a long list of techniques. After reading a number of them, I came to the conclusion that I really didn’t need a whole cherry that had the pit removed. I was planning to chop them up anyway. So, I just cut them in half and removed the pit. Sure, it took a little while, but it was strangely calming to do. Anyway, I’d been wondering how to use that little knife, and now I know!


It really wasn’t all that bad, and in just 10-15 minutes, I had 2 cups.


I chopped the cherries, along with an onion.


I love fresh ginger, so I used my hand little Ginger Twist. (Ok, it’s really called a Garlic Twist, but you can grate ginger too.)



I sautéed the onions in a saucepan along with some Chinese 5-spice. 


Then I added the other ingredients and cooked it down until thick, about 30 minutes.

In the meantime I pan-seared my pork chops. To serve, I topped them with a large spoonful of the cherry chutney and some green beans. Perfect! I intend to try the leftovers in a Brie sandwich! 

Want the recipe? Click HERE.


We finished the meal with some fudgey Avocado Brownies. Recipe will be forthcoming.


© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™