Blackberry-Tasso Chutney

Pantry and Fridge

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.

Ingredients

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

Instructions

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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