There is a different kind of simplicity that I search for in the fall and winter.
While in spring and summer I am content to eat some fresh strawberries right off of the vine or a fresh peach flavorful all on it’s own; in fall and winter I look for more comfort. For a blending and melding of fruits and spices. And warmth!
Crisp apples, pears and cranberries partner with raisins, bell peppers and citrus zest. All mingling together in the warmth of cinnamon, brown sugar, curry, cumin, mustard & ginger. A sweet and savory spoonful of this luscious chutney will surely take the chill off of any fall or winter’s day.
I call this Autumn Fruit Chutney because that’s when I first begin to make it for the chilly seasons to come. But I enjoy this throughout the winter as well.
I love serving this with pork chops or a pork roast. But I’ve made it to serve with my Thanksgiving turkey. And I’ve also been known to enjoy this with my Easter ham!
And even though there are some wonderful savory spices in this sweet fruit chutney, sometimes I like to serve it with biscuits or some light Orange Nutmeg Popovers.
Be patient. This will have to simmer for an hour on your stove. But it’s well worth the wait and your kitchen will thank you for the fresh, warm aroma it imparts.
“If life has taught me anything, it’s that most of the things you’ve worried about have never happened.” Ruth Rendell, author
- 2 Honeycrisp apples , peeled, cored and diced
- 2 pears, peeled, cored, and diced
- ¾ cup of fresh cranberries
- ½ cup of raisins
- ½ cup of finely diced orange bell pepper
- 1 Tablespoon of grated lemon zest
- 1 Tablespoon of grated orange zest
- 2 Tablespoon of apple cider vinegar
- ¾ cup of water
- ⅓ cup of light brown sugar
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground coriander
- ¼ teaspoon of ground cumin
- ¼ teaspoon of ground curry powder
- ¼ teaspoon of dried mustard
- ⅛ teaspoon of ground ginger
- ⅛ teaspoon of allspice
- Combine and stir all of the ingredients in a large, heavy saucepan.
- Cover with a lid and bring this to a boil over high heat.
- Reduce the heat to medium and cook for 1 hour, stirring occasionally.
- Check to be sure that the water has not evaporated completely and add a little water if the mix looks too dry.
- Remove the chutney from the pan and let cool at room temperature.
- Serve at room temperature or chilled.