Saskatoonberry Chutney: served with a meat dish such as deer, caribou, elk
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
1 jalapeno pepper, seeds and stem removed, minced
2 teaspoons minced fresh ginger
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 cups fresh Saskatoon berries (about 2 pints), rinsed and drained (any fresh berries can be substituted)
1/4 cup plus 1 tablespoon packed brown sugar
1/4 cup balsamic or apple cider vinegar
1/4 cup minced fresh mint
In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving. Yield: About 1 1/2 cups
Canadian Berry pie
Canola Oil Pie Crust:
1 cup all-purpose flour
1 teaspoon sugar
Pinch salt
1/4 cup canola oil
2 tablespoons cold milk
About 2 tablespoons ice water
Berry Filling:
2 cups mixed berries (Saskatoon berries, huckleberries, blueberries, blackberries, and currants)
3 nectarines, pitted and sliced (about 1 3/4 cups)
1/4 to 1/3 cup, plus 2 teaspoons sugar
2 teaspoons grated lemon zest
1 tablespoon cornstarch
1 tablespoon heavy cream or milk
Into a medium bowl sift together the flour, sugar, and salt. Stir in the oil and mix with a fork or pastry blender until the size of peas. Stir in the milk and mix until begins to form a dough. Stir in enough water to form a smooth ball. Flatten into a disk and wrap in plastic wrap. Allow to rest refrigerated for 20 to 45 minutes.
Preheat the oven to 375 degrees F.
In a large bowl, toss the berries and nectarines with 1/4 cup of the sugar and the lemon zest. Let sit 3 minutes, then taste to determine if more sugar is needed, adding more as needed. Add the cornstarch and mix well.
On a lightly floured surface, roll the dough into a large circle, about 10-inches across. Transfer to a baking sheet. Spread the fruit filling into the center of the dough, leaving a 2-inch border around the edge. Fold the edges over the filling, overlapping the dough into folds. With a pastry brush, brush the cream onto the dough border and sprinkle the remaining 2 teaspoons of sugar on top.
Bake until the dough is golden brown and the fruit is bubby, about 35 to 40 minutes. Remove from the oven and cool on the baking sheet for at least 10 minutes before serving. Serve with: Inniskillin Niagara Vidal Icewine 1998
ukeright:
