Next we have starfruit, or carambola, dropping off the tree. You see where this is going, combined with a smallish basket of imported pricey cranberries, this should make a totally excellent chutney. Maybe some hot pepper flakes, a bit of ginger and cardamom could be added in. Yes, I do think so. A different take from the one I made last year.
finely mince the ginger
Passionate Starfruit Cranberry Chutney
1 cup sugar
1/2 cup red wine vinegar
1/4 cup passion fruit syrup
2 cups diced starfruits (carambola)
2 cups cranberries
seeds from 3 cardamom pods, crushed,
1 thumb ginger, peeled and finely minced
dash crushed red pepper flakes
1 teaspoon lemon zest, finely minced
1/2 cup water
Dissolve the sugar in the vinegar over medium heat, add the syrup, fruits, water and spices. Bring to a boil, then turn down and simmer until thickened, stirring frequently. It takes about 40 minutes or so. Cool, then cover and refrigerate in jars.
This should keep for at least a week as long as you keep it chilled. Have some with your lamb ribs, or ham, or yes, of course, with that turkey. I am linking with Week-end Herb Blogging, hosted this week by Haalo of Cook (Almost) Anything. The re-cap is up, so check out some awesome recipes, celebrating the 5th birthday of Weekend Herb Blogging.