Stone Fruit Chutney
Partnered with a holiday ham or turkey or with roast pork loin, this beautiful chutney serves as a delicious reminder of summer’s bounty. It also makes an elegant addition to a cheese plate and pairs especially well with a creamy St. André or a tangy goat cheese.
- 1 cup golden balsamic vinegar
- 1 1/2 cups sugar
- 2 lb. peaches or nectarines
- 2 1/2 lb. apricots, plums or pluots, pitted and sliced
- 1 lb. cherries, pitted and halved
- 2 tsp. whole cloves
- 2 tsp. cardamom pods
- 1 1/2 tsp. black peppercorns, crushed
- 1/2 tsp. anise seeds
- 4 orange zest strips, each 1 inch wide and 2 inches long
- 2 cinnamon sticks
In a large nonreactive saucepan, stir together the vinegar and sugar. Blanch and peel the peaches, then halve them and remove the pits. Cut the peach halves into thick slices and add to the pan along with the apricots and cherries. Stir the fruit to coat with the vinegar-sugar mixture. Place the cloves, cardamom pods, peppercorns and anise seeds on a square of cheesecloth. Tie the corners together with kitchen string and add to the pan along with the orange zest and cinnamon sticks. Let stand at room temperature for 1 hour.
Have ready 7 hot, clean half-pint jars and their lids.
Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture is thickened and almost jamlike, about 1 hour and 15 minutes. Discard the cloth bag and cinnamon sticks.
Ladle the hot chutney into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months. Makes 7 half-pint jars.
Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).