Rhubarb & Dried-Cherry Chutney

This is a lovely condiment for grilled pork loin or roasted chicken.

• 1 cup medium-diced fresh rhubarb
• 1/2 cup small-diced onion
• 1/4 cup coarsely chopped dried cherries
• 1/4 cup granulated sugar
• 1/4 cup sherry vinegar
• 1 Tbs. honey
• 1/2 tsp. finely grated lemon zest
• 1/4 tsp. kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.