Debonné Vineyards Cranberry Apple Chutney

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.

Serves 4.

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.

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