- 1 tablespoon canola oil
- 1 small onion, minced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon ground allspice
- 1 star anise pod
- 1 1/2 cups sugar
- 1 cup cider vinegar
- 3 quinces (8 ounces each)—peeled, cored and finely diced
- 1 Granny Smith apple—peeled, cored and finely diced
- One 12-ounce bag fresh or frozen cranberries
- 1/2 cup golden raisins
- In a large saucepan, heat the oil. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes. Add the sugar, vinegar and 1 cup of water and bring to a simmer. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes. Discard the star anise. Serve the chutney warm or chilled.
The chutney can be refrigerated for up to 2 weeks.
Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins makes it very versatileideal with all the big flavors in this Thanksgiving menu from Shawn McClain.