Pluot (or Plum) and Apple Chutney

Directions

1. In a heavy, non-reactive saucepan cook the onion in the oil with a pinch of salt until translucent. Add the ginger and cook for a minute more. Add the garlic and cook for another minute, stirring frequently.
2. Deglaze the pan with the port. Add the dried fruit, pluots, apples, sugar, spices (except the pepper) and salt, with about a quarter cup of vinegar.
3. Cook over medium heat, stirring constantly. After a few minutes, add another ¼ cup of vinegar and continue to stir. As the mixture reaches a boil, add the remaining ½ cup of vinegar. Stir well to blend.
4. Reduce to a simmer, stirring occasionally as the mixture thickens, for about 20 to 30 minutes. Stir in freshly ground pepper to taste. Like any chutney or similar condiment, this tastes better after it's had a chance to sit for a few days.
5. This makes a lot of chutney, but it freezes well; give it a good stir after thawing to incorporate any liquid released as a result. What you don't freeze will last for 2 to 3 weeks tightly covered in the fridge. You can also halve the recipe.
6. To riff on this to make and save (by freezing) for Thanksgiving holiday events - this chutney is so nice on a cheese board, for example -- substitute dried cranberries for the currants and/or dried cherries. You could even put this out on the table instead of (or with) a more traditional cranberry sauce. (Yes, do it!) If you go that route, you can double or triple the cranberries - go up to 2 cups total of dried fruit. I'm partial to dried cherries with cranberries, so I'd do 1 1/2 cups of dried cranberries with 1/2 cup of dried cherries. The extra dried fruit will absorb more liquid, so you won't be stirring as long to reduce the chutney. When I use a significant portion of cranberries, I omit the anise seed and add a tiny pinch of ground cloves.