Cherry Pinot Noir Chutney

2 cups dried cherries
2 cups Pinot Noir
1 red onion, peeled and minced
½ cup brown sugar
2 Tbsp. fresh ginger, grated
pinch sea salt
½ cup red wine vinegar

Toss everything into a small pot and bring to a slow simmer, continue cooking as the liquid reduces and the flavours concentrate. When most of the liquid is gone and the mixture is thickened it is done.

Refrigerate until needed.