Dried Fruit Chutney
- 1 small onion (about 4 ounces), cut into ¼-inch dice
- ½ cup white wine vinegar ½ cup sugar
- 2 bay leaves
- 1 cinnamon stick
- 2 star anise
- ¼ teaspoon hot red pepper flakes
- ¼ cup dried cranberries
- ¼ cup golden raisins
- ½ cup dried apricots
- ½ cup dried figs, preferably Turkish, cut in half
- ½ cup prunes
- 1 cup sweet sherry
Instructions:
This particular recipe results in a rich, heavy condiment with concentrated sweet sour flavors of dried fruit, sherry, and vinegar.
- Combine the onion, vinegar, sugar, bay leaves, cinnamon stick, star anise, and red pepper flakes in a nonreactive medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Add the fruit and sherry. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Remove from the heat and let cool. The chutney will keep for 2 weeks if refrigerated. Keep tightly covered so it doesn’t absorb odors from other food in the refrigerator.