This chutney, which Ina Garten serves with roast pork, can be made up to five days ahead. Serve leftovers with cheese.
- 1 tablespoon good olive oil
- 1/4 cup small-diced shallots (1 large shallot)
- 1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
- 1 Granny Smith apple, peeled and 1/4-inch-diced
- 0.25 cup dark brown sugar, lightly packed
- 0.25 cup freshly squeezed orange juice
- 2 tablespoons Port wine
- 1 (3-inch) cinnamon stick
- 2 whole star anise
- 1/8 teaspoon ground mace
- 1/4 teaspoon Kosher salt
- Preheat the oven to 425 degrees F.
- Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
- Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.
Make-Ahead Tip: Prepare the chutney and refrigerate for up to 5 days.
Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.