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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread. Ingredients:
1/2 orange, peel and white pith removed |
1 1/2 cups dry white wine |
1/3 cup sugar |
1 tablespoon fresh lemon juice |
1 cinnamon stick |
1 bay leaf |
1 1/2 teaspoons coriander seeds |
1 1/2 teaspoons whole black peppercorns |
1/2 cup dried cranberries |
1/3 cup coarsely chopped dried pears |
1/3 cup coarsely chopped dried figs |
1/4 cup raisins |
1 1/2 tablespoons minced crystallized ginger |
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces |
Directions:
1. Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
2. Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
3. Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
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