Photo from Gary Soup
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.