Dried Fruit Chutney
Substitute cranberry sauce at your holiday table with this chutney adapted from <em>One Spice, Two Spice: American Food, Indian Flavors</em> (Morrow Cookbooks, 2006) by Floyd Cardoz with Jane Daniels Lear.
- ¼ cup extra-virgin olive oil
- ½ cinnamon stick
- 3 star anise pods
- 2 cloves
- ½ teaspoon brown mustard seeds
- ¼ dried pasilla de Oaxaca chile
- 2 cups orange juice
- 2 cups apple cider
- 1 cup dried sour cherries
- 2 cups sliced dates
- 1 teaspoon packed grated orange zest
- ¼ cup peeled ginger julienne
- 2 cups quartered dried apricots
- 2 cups fresh cranberries
- 1½ tablespoons fennel, preferably Lucknow
- 1 teaspoon yellow mustard seeds
- ¼ cup cider vinegar
- Kosher salt
Nutrition Facts132 calories, 3 g fat (0.34 g saturated), 28 g carbohydrates, 1 g protein, 4 g fiber, 156 mg sodium (7% Daily Value).
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- In a heavy 6-quart pot, heat oil over moderately high heat until it shimmers; add cinnamon, star anise, and cloves and cook for 1 minute. Add brown mustard seeds and chile. When seeds pop and are fragrant (after about 30 seconds), remove pan from heat and carefully add orange juice and apple cider. Bring mixture to a boil and add cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Simmer mixture briskly, uncovered, stirring occasionally, until liquid is reduced and fruits are softened and tender, about 1½ hours. Stir in salt to taste.
- Let chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for one week.