Instructions: 1. Heat oil in large saucepan over high heat until shimmering. Add shallots, and cook, stirring occasionally, until slightly softened and beginning to brown, about 4 minutes.

2. Add cherries and port, and bring to boil. Reduce heat, and simmer until liquid has evaporated, cherries have plumped up and shallots are red, about 30 minutes. Add salt to taste. Chutney can be refrigerated in an airtight container for up to 2 weeks.

Yield: 4 cups.

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