We have one more week before spring officially begins. In celebration of the last week of spring, I’m sharing one of my favorite winter recipes. This chutney is a delicious accompaniment to smoked and roasted meats and poultry dishes and as an accompaniment to cheese.
Makes about 1 quart
1- 750ml bottle of dry white wine such as Sauvignon Blanc
3/4 cup sugar
3 whole star anise
2 bay leaves
1 tablespoon coriander seed, crushed
1 tablespoon black peppercorns, crushed
1 cup raisins (preferably golden, unbleached)
3/4 pound assorted dried fruits such as apricots, cherries, mangoes and/or figs coarsely chopped
3 tablespoons minced candied ginger
2 large tart-sweet fresh apples pears, peeled, cored and cut into 1 inch chunks
3 tablespoons fresh lime or lemon juice
Add wine, sugar and spices to a non-aluminum pan and simmer uncovered over moderate heat for 10 minutes. Remove from heat and let it cool. Strain discarding spices. You should have about 2-1/2 cups strained liquid. Return liquid to pan and add raisins, dried fruits and candied ginger and simmer covered for 5 minutes. Add the fresh apples and simmer gently until they are just tender, about 3 minutes. Remove from heat and cool. Stir in lime juice.
Store covered in the refrigerator for several weeks. Serve at room temperature for maximum flavor.