I have previously confessed my love of condiments. I particularly like chutneys.
Chutney is an Anglo-Indian word for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable/fruit combinations that complement one another. Chutneys can have either a coarse or fine texture and refer to fresh and pickled preparations indiscriminately, with the pickled preserves often tasting both sweet and sour. My sister phoned me with a recipe she had just made for a Christmas chutney by Madame Benoit, the quintessential Canadian chef. This chutney would be wonderful on top of baked Brie or as an accompaniment to any cheese tray. It would be equally tasty with the Christmas turkey or with Tourtiere on New Year's Eve.
Ingredients:
- 1 pound of fresh cranberries
- 1/2 pound of dried apricots (diced)
- 2 cups of white rum
- 1 cup of brown sugar
- 1/2 cup of pitted dates (diced)
- 1/2 cup of thinly sliced onions
- 1/2 cup of preserved ginger (diced) - this is ginger root that has been peeled , sliced and preserved in sugar and is available in most grocery stores
- 1/2 cup of cider vinegar
- 1/2 cup of corn syrup
- 2 teaspoons salt
- 1 teaspoon of mustard seed
- 1/2 teaspoon of ground ginger
- 4 drops of Tabasco sauce
- 2 minced garlic cloves
Combine all ingredients in a large pot and let stand for 1 hour before bringing to a full rolling boil over medium heat. (Stir while bringing to the boil so your ingredients don't burn). Reduce the heat and simmer uncovered over a low heat until thick, stirring occasionally. Pour chutney into hot sterilized jars and seal. Makes about 4 pints.
A pint of chutney, accompanied by instructions for chutney-topped baked Brie, would make a great holiday gift.
