Chutney with Horseradish
Our riff on this Thanksgiving staple defines
the dialectic between sweet (thanks to
brown sugar, honey, and orange juice) and
spicy (with help from horseradish, ginger,
and orange zest).
1 large quince, peeled, cored,
quartered, and cut into W inch cubes
1 tablespoon brown sugar
1 extra virgin olive oil
2 cups fresh cranberries (about 8
2 teaspoons orange zest
1 tablespoon freshly grated
1 tablespoon minced fresh ginger
1 cup dry red wine (like Pinot Noir)
1/2 cup orange juice
1/4 cup honey
1/4 teaspoon salt
1. Position rack in center of oven; preheat
oven to 400°F. Rub a large cast-iron skillet
with extra virgin olive oil. Place the
quince in the skillet and roast until tender,
about 40 minutes. Remove quince
from oven and toss with brown sugar.
2. In a large saucepan over medium-high
heat, heat the oil. Add cranberries, orange
zest, horseradish, and ginger; stir until
cranberries begin to burst, 3 to 5 minutes.
3. Add wine, orange juice, honey, and salt;
boil until mixture is reduced, about 15
minutes. Stir in the roasted quince. Continue
cooking for an additional 5 minutes.
Serve chutney cold or warm.
Per serving: 116 calories, 2.5 g fat (0.3
g saturated), 24 g carbohydrates, 0.5 g
protein, 2 g fiber, 111 mg sodium (5% Daily