Passionate Starfruit Cranberry Chutney

 I normally have passion fruit off and on during the year, but some kind soul dropped off a bag of the purple ones, at our office yesterday, which needed to be used, yesterday.  So, I just whipped up a batch of passion fruit syrup, which is excellent on cheese cake, as well as pancakes.  And, there was a tad extra.....so.....

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 salt
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.


Arfi Binsted said...

I haven't eaten carambola for years! Yours look so lovely and must be sweet and juicy. We usually use the smaller version of carambola for vegetable soup in Indonesia. Your chutney looks YUM!

Claudia said...

Thanks Arfi, I would never have thought to use carambola in a soup. Will have to consider trying that.

Simona said...

I am sure your chutney will look great on the Thanksgiving table. \

brii said...

claudia, do you think I can use dried carambolas as well? don't think I can find any fresh ones here in Italy.
also the cranberries I can only find dried.

I read about you mulberry trees, perhaps it is a problem of the compound, the mulberries here live in very chalked compound, perhaps yours is to rich.

Claudia said...

Brii, I think the dried would be fine. They will rehydrate in the liquids while cooking.

Our soil is very poor here - volcanic, but it may be that the mulberries would like some chalk in it?

Sophie said...

Hello Claudia!!

Brussels calling!! Your special chutney looks divine!! Really!

So aprt & well flavoured too! Great to give a s a special foods gift