“THY BOUNTY SHINES IN AUTUMN UNCONFINED AND SPREADS A COMMON FEAST FOR ALL THAT LIVE.” James Thomson.
There is a different kind of simplicity that I search for in the fall. While in spring and summer, I am content to eat some strawberries off the vine, or a fresh peach flavorful all on it’s own; in autumn I look for more comfort. For a blending and melding of fruits and flavors. And warmth! And this union of fruits and spices does not need to be complex. Crisp apples, pears and cranberries melt together with the warmth of cinnamon and brown sugar and curry. This chutney takes little time and effort to make, but seems to simmer for the longest hour of my life! And I could almost be content with the lovely scent which begins to waft through my kitchen. This fall fruit chutney was created to……
….accompany my Orange Nutmeg Popovers. And what a perfect partnership it was! I’ve also paired this apple and pear chutney with grilled pork medallions and it was even more incredible! A sweet and savory spoonful of this chutney takes the chill off of any fall day!
Yields: Approx. 2 cups
Level of Difficulty: Easy
- 2 Honeycrisp apples , peeled, cored and diced
- 2 pears, peeled, cored, and diced
- 3/4 cup of fresh cranberries
- 1/2 cup of raisins
- 1/2 cup of finely diced orange bell pepper
- 1 Tablespoon of grated lemon zest
- 1 Tablespoon of grated orange zest
- 2 Tablespoon of apple cider vinegar
- 3/4 cup of water
- 1/3 cup of light brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground curry powder
- 1/4 teaspoon of dried mustard
- 1/8 teaspoon of ground ginger
- 1/8 teaspoon of allspice
Combine and stir all of the ingredients in a large, heavy saucepan. Cover with a lid and bring this to a boil over high heat. Reduce the heat to medium and cook for 1 hour, stirring occasionally. Check to be sure that the water has not evaporated completely and add a little water if the mix looks too dry. Remove the chutney from the pan and let cool at room temperature. Serve at room temperature or chilled.
Recipe adapted from Savory Baking