Cranberry white-wine chutney

By Nancy
January 21, 2016
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Author Notes: This chutney plays well with all the usual suspects (curries, cheese boards) and a few unlikely ones - peanut butter sandwiches, omelets, potatoes. Use any white wine you like, but the recipe tastes better with Gewurtztraminer, Moscato or fruity Riesling. Cumin seeds can be used raw, but give more flavor if toasted. Adapted from Winter Chutney by Chef Allen Susser of Miami.Nancy

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Makes: 8 cups or 4 pints
Prep time: 5 min
Cook time: 45 min

  • 2 pounds (5 1/2 cups) mango, best you can find, peeled & chopped
  • 1 pound (4 cups) cranberries, fresh or frozen
  • 1 pound (3 cups) pears, chopped
  • 1 cup brown sugar
  • 1 pound (3 cups) fresh apricots, chopped (or half volume dried)
  • 2 tablespoons Extra virgin olive oil
  • 1 tablespoon fresh ginger chopped
  • 3 tablespoons white wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cumin seeds, dry roasted in frying pan
  • 1/2 teaspoon turmeric, ground
  • 1 cup white wine (your choice; see headnote)
  • 1/2 cup onion (any type), chopped
  1. In a large pot, saute the chopped onion in oil until golden. Add chopped ginger & cook one minute more. Add wine, vinegar, sugar and spices. Simmer 5 minutes.
  2. Add chopped fruit and cranberries. Bring to a boil. Lower heat & simmer 8 minutes. Strain fruit & set it aside. Return the liquid to the pot.
  3. Simmer liquid about 15 minutes or until it forms a syrup (probably need to watch or stay close by during this period). Return fruit to pot and simmer 3 minutes. The chutney is now done.
  4. Let cool and ladle into sterilized jars. Store tightly covered 1-2 months refrigerated or up to a year in the freezer.

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