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Winter Fruit Chutney

As featured in the February, 2009 issue of Johnstown Magazine!
Goes well w/Poultry, Pork, Lamb & Soft Cheeses.
Denise has been making this great chutney for years. It makes an outstanding gift when given w/a wedge of Brie or a special Ham.

zest of 1 orange, removed in large pieces w/vegetable peeler
peeled segments of 2 oranges, chopped. Set segments aside.
1.5 L dry white wine
2/3 cup sugar
juice of 2 lemons
2 -3″ cinnamon sticks
3 bay leaves
2T coriander seeds
2T whole black peppercorns

1 cup dried cranberries
1 cup coarsely chopped dried figs
1 cup coarsely chopped dried dates
1 cup coarsely chopped dried apricots
1 cup raisins
1 cup dried cranberries
1 cup dried cherries
1/3 C minced crystallized ginger
3lb apples peeled, cored, cut into 1/2-inch pieces
4 pears, cored, cut into 1/2-inch pieces

Combine orange zest, white wine & next 6 ingredients in large *nonreactive saucepan. Cover & simmer 15 minutes. Strain mixture; discard solids.

Return liquid to saucepan. Add dried fruits & ginger. Cover & simmer until fruit is tender, about 10 minutes. Add apples & pears. Simmer uncovered until 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.) Freezes well.

*Nonreactive cookware interiors that will not adversely affect foods include stainless steel, anodized aluminum, enamel linings and nonstick surfaces.