Somerset Ridge Dried Fruit Chutney
Serve this wonderfully flavored and simple Dried Fruit Chutney over Blue Cheese, Brie or Goat Cheese alongside crackers and crusty French bread. Add fresh grapes and olives for a well-rounded tray. Perfect!
Ingredients
- 1 large sweet onion thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups Somerset Ridge Riesling Wine
- 1 cup fresh apple cider
- 1 cup chopped dried pears
- 1 cup chopped dried Fuji Apples
- 3/4 cup chopped dried cherries
- 1/3 cup golden raisins
- 1/3 cup chopped dried figs
- 2 tbsp Brandy
- 1 tbsp fresh ginger finely chopped
- 1 tbsp lemon zest
- 1 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1/8 tsp ground cardamom
- 1/8 tsp ground cinnamon
- 1/8 tsp dry mustard
- 2 tbsp good quality balsamic vinegar
- 1/3-1/2 cup raw sugar to taste
Instructions
- Place tbsp olive oil and butter in large sauce pan over medium high heat.
- Once butter has melted, turn heat down to medium low and cook onions until brown and caramelized. Stirring often. (about 20 minutes)
- In the meantime, place dried fruit, apple cider vinegar, 2 cups Somerset Ridge Riesling Wine, brandy, ginger, lemon zest and all other seasonings into large saucepan.
- Bring to a boil, cover and reduce heat to a simmer.
- Simmer for 45 minutes until fruit has softened and liquid is absorbed.
- Check occasionally and add water if necessary to prevent fruit from scorching if the fruit is absorbing water to fast.
- Once fruit has softened, stir in caramelized onions, balsamic vinegar and raw sugar.
- Cool and refrigerate for at least 6 hours or overnight to allow flavors to blend.
This Chutney is wonderful! And I love the new recipe section! Keep up the good work! I love having “my very own winery”! So close to home!
Thank you for the recommendation Kathy! I love Cindy and Dennis’ Riesling! I definitely have it on hand! So, I’m making it today with an appetizer in mind for next weekend’s Chiefs game!
Go Chiefs! Go Somerset Ridge!
There seems to be some discrepancies in this recipe. Ingredients state “fresh apple cider” and instructions call for “apple cider vinegar” – which is it? Also instructions list boiling fruit in water but nowhere in the ingredients does it list water. I would like to make this recipe but need some clarification, please.
Hi Carol, Thank you so much for that catch! In the direction #5, the word “liquid” should replace “water”. In step #6, the word water is correct. It may not be necessary to add any water, but to simmer the fruit for 45 minutes, a little bit of water may be necessary to keep fruit from getting too dry. The use of additional wine would be okay also, but at that point of cooking, I recommend water.
Thanks again for the catch, I will update the recipe now! Cheers!