We had a small warm winter welcome to finish off 2016, and the centerpiece of our meal was a lovely, nitrate and nitrite-free holiday ham, courtesy of Whole Foods. B had the idea of serving it in a new and different way – with a chutney – and I put my pen to paper and brainstormed flavors that make up this delightful Winter Chutney, filled with winter fruits and spices. Here’s how to make this fragrant and simply delicious accompaniment (you can add it to ham, turkey, oatmeal, or even vanilla ice cream!)
Winter Chutney – 45 minutes, yields 2-3 cups of chutney
1 persimmon, skinned and chunked
1 red pear, peeled and diced
3/4 cup orange juice
1/2 cup raw cranberries
2 tablespoons agave syrup
2 tablespoons maple syrup
1 cinnamon stick
1/4 tsp ground nutmeg
- Boil orange juice and cinnamon stick in a medium pot until the volume reduces a little, and don’t let it boil over.
- Add cranberries until they pop and the sauce gets thicker. Stir often.
- Prep fruits – add in, with spices and sweeteners.
- turn heat down to low-medium for 15 minutes.
- Simmer for the remainder of the time.
- The sauce should be thick with some chunks.
What does it taste like?
It is bright and balanced– sweet, with a hint of tart flavor.
I included some other delights from the dinner for your inspiration and enjoyment below. Pin any you love to Pinterest, and share with your friends! Let’s PIN together – check out what I’m pinning on my YUMMY and ENTERTAINING boards!