| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 2 cups |
Ingredients
- 1 tablespoon good olive oil
- 1/4 cup small-diced shallots (1 large)
- 1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
- 1 Granny Smith apple, peeled and 1/4-inch-diced
- 1/4 cup dark brown sugar, lightly packed
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons Port wine
- 1 (3-inch) cinnamon stick
- 2 whole star anise
- 1/8 teaspoon ground mace
- 1/4 teaspoon kosher salt
- Cheese and crackers, for serving
- Cheese and crackers, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
- Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it’s very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 192 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 163 mg |
Reviews
I made this chutney to pair with the Cider Roasted Pork Tenderloin recipe (same cookbook – Cooking for Jeffrey) this week and it was a wonderful flavour experience! Absolutely delicious! Served it the first night with basmati rice and roasted asparagus. Second night it went equally as well with roasted fingerling potatoes and asparagus (what can I say, it’s Spring!). Highly recommend both recipes and will be adding this combination to my “company dinner party” go to list. Thanks Ina. P.S. I didn’t have fresh orange juuce, so I used fresh mandarin mandarin juice instead. It did the trick. Glenda H.
This is amazing- used a splash of cabernet instead of port as I am less of a sweet person and Cowgirl Creamery Mt. Tam and toasts- the color is stunning!
Just made this today! Super good!
Looks delish, but do the cinnamon stick and star anise really impart any flavor when you just lay it on top fo the fruit before baking? Love BFC