This recipe is for the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.We’re building up the components of a delicious duck canape, beginning with this spicy fruit chutney. The recipe comes from Karin Engelbrecht at About.com.
The other components will be roasted duck and a nut bread for the canape base.
I’ve halved the measurements since we don’t need to put up four jars of chutney. Two jars will suffice for our reception. You will need 2 jam jars and lids. Make the chutney a few weeks before you plan to use it.
Ingredients for Fruit Chutney
Makes 2 jars of chutney
- 1 lb Granny Smith apples, peeled, cored and cut into medium-sized chunks
- 1 lb Conference pears, peeled, cored and cut into medium-sized chunks
- 1 large onion, peeled and finely chopped
- 1 clove garlic, minced
- 1 lemon, grated zest and juice
- ½ Tablespoon mustard seeds
- 1 ½ cups kosher white wine vinegar
- ½ cup kosher rose wine
- 4 oz dried apricots, finely chopped
- 4 oz raisins
- 1 tsp grated fresh ginger
- 1 ½ teaspoon speculaas spices (or pumpkin pie spices)
- 1 ½ teaspoons dried chile flakes
- 1 ½ teaspoons salt
- 2 cups dark brown sugar
In a medium soup pot, bring the apples, pears, onions, garlic, lemon zest and juice, mustard seeds and 2 cups of the vinegar to the boil and simmer until the fruit is tender, but not soft.
Add the remaining vinegar, the rose wine and the rest of the ingredients, bring to the boil and simmer for another 45 minutes, or until thick and jelly-like. Check regularly and stir so it doesn’t stick, especially towards the end. Leave to cool for 20 minutes.
In the meantime, wash 2 jam jars and lids with warm, soapy water, rinse well, and leave to dry in a warm oven (250 degrees F/130 degrees C) for 15 minutes.
Spoon chutney into the sterilized jam jars. Store in a cool, dark place for a few weeks before serving.