This chutney is wonderful spread onto a thick slice of bread for breakfast on a cold morning, made with apple cider, pears, and apples from the CSA!
Pear-Apple Chutney
** From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant
"Chutneys add spark to simple dishes such as rice and lentils. This is one of our favorites. It has a nice fresh ginger flavor but is not overly hot or spicy. It can keep well for up to three weeks in the fridge, tightly covered in a container with minimum air."
Yield: 4 cups
Cooking time: l hour
Ingredients
1 star anise (optional)
4 cloves
2 sticks cinnamon
1 bay leaf
3 cardamon pods
1 piece of cheesecloth
1 tablespoon olive oil
1 tablespoon peeled and minced ginger
1 cup diced onions
2 cups apple cider
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1⁄2 cup currants
3 cups peeled and diced apples
3 cups peeled and diced pears
Directions
Place the star anise, cloves, cinnamon, bay leaf, and cardamon pods in cheesecloth and tie with kitchen twine to form a neat bundle. This is known as a sachet.
Place the olive oil in a heavy 3-quart saucepan over medium heat. Saute the ginger and onions with a pinch of salt for 8 minutes or untiI softened.
Add the spice sachet, apple cider, apple cider vinegar, maple syrup, currants, apples, and pears. Bring to a boil, lower the flame, and simmer uncovered for 1 to l1⁄2 hours or until thick-ened. Remove and discard the spice sachet. Allow chutney to cool before serving.
