Recipes by Debbi Snook | Wine Commentary by Gary Twining | Photos by Beth Segal
Debonné Vineyards in Madison won the Best of Ohio Red Wine award for Classic Red, used in its Cranberry Apple Chutney, a festive finish for Brie, goat cheese and cheese plates.
- 2 cups fresh cranberries
- 1/2 cup golden raisins
- 1/4 cup white sugar
- 1⁄4 cup plus 2 TBS packed brown sugar
- 1⁄2 cup Debonné Vineyards’ Classic Red wine
- 1⁄4 cup minced onion
- 1⁄4 cup Granny Smith apple, small dice
Combine the cranberries, raisins, sugars and wine in a saucepan. Bring to a boil, then simmer over low heat until berries pop, about 5 minutes.
Add the onion and apple. Continue to cook, stirring occasionally, until the mixture begins to thicken (5-10 more minutes).
Transfer to a container and cool. Refrigerate overnight to allow the flavors to blossom. Serve on brie, goat cheese, or as an accompaniment to a cheese plate.
Gary: The sweetness of the sugar and the acidity of the cranberries, wine and the Granny Smith apple would suggest a wine with sweetness and acidity. For whites, look for a softly-sweet Riesling or Chenin Blanc/Vouvray, a Recioto from Italy, or an extra dry Prosecco. Or try a softly-sweet rosé or rosé sparkler. Consider red wines with a dollop of residual sugar, such as popular branded red blends from California, and sweeter examples of German Dornfelder.