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Dale’s Favourite Fruit Chutney

Ingredients

4    tablespoons (60 mL) canola oil
1    medium Spanish onion, cut in 1/2-inch (1.5 cm) dice
2    Cortland apples, cut in 1/2-inch (1.5 cm) dice
1    firm pear, cut in 1/2-inch (1.5 cm) dice
2    black plums, cut in 1/2-inch (1.5 cm) dice
1/2    cup (125 mL) dried cranberries
1/2    cup (125 mL) dried blueberries
1/2     cup (125 mL) raisins
1/2    cup (125 mL) dried apricots, cut in small pieces
1    cup (250 mL) pure apple juice
1/2    cup (125 mL) maple syrup
3/4    cup (175 mL) red wine vinegar
Juice from 1 medium lemon
1    medium red pepper, cut in 1?4-inch (5 mm) dice
1/2    cup (125 mL) coarsely chopped fresh parsley
1/2    tablespoon (7 mL) salt
1    teaspoon (5 mL) black pepper

Directions

Heat canola oil in a large, heavy-bottomed saucepan over medium heat; add onion and cook for 5 minutes. Add apples, pear, plums, cranberries, blueberries, raisins, apricots, apple juice, maple syrup, vinegar and lemon. Bring mixture to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until juices begin to thicken. Remove from heat and let cool slightly. Stir in red pepper, chopped parsley, salt and pepper. Cool to room temperature. Refrigerate. Makes 4 cups (1 L).

Note: Dale says this chutney can be stored in sealed jars in the refrigerator for up to two weeks, though it doesn't last that long in his fridge! He likes to serve it with fish, pork, chicken and meats off the grill.

Dale’s Favourite Fruit Chutney

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