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Dried Fruit Chutney

From COLBY HILL INN
Served with: Spiced Breast of Duck, Sweet potato, cipollini, and duck confit hash

2 T Shallot, Minced
1 c Vinegar
1/2 c Honey
4 c Water
1/4 c Lemon Juice
1/4 t Crushed red pepper
1 ea Star anise pod
1/2 ea Cinnamon stick
1/4 t Ground Allspice

8 oz. Dried Figs, diced
8 oz. dried Apricots, diced 2 #’s Total
8 oz. Dried Cranberries
8 oz. dried Cherries Any combination will work

  1. Sweat shallots in a small amount of oil.
  2. Add remaining ingredients, bring to boil, and then simmer for 20 minutes.