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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Blackberry-Tasso Chutney

Big, bold flavors with multiple uses. Serve it with duck, venison, pork, and savory bread pudding. Leave out the tasso and serve it over ice cream.


1 cup shallot, chopped fine

1 cup onion, medium dice

1 /2 cup tasso, minced

1 Tbsp unsalted butter

6 ounces fresh blackberries (or frozen, 2 cups, unthawed)

1 /4  cup sugar

1 /2 cup blackberry preserves

2 tablespoon cider vinegar

1 Tbsp cracked black pepper

1 Tbsp ginger, minced

1 cinnamon stick

1 /2 tsp creole seasoning


In a 1 1 /2-quart heavy saucepan, cook shallot, onion, and tasso in butter over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries burst and chutney is thickened, approximately 20 minutes.

Cool to room temperature.

Note: Chutney can be made 1 week ahead and chilled, covered

Yield: 2 cups

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