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1
For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat.
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2
Stir in the flour and cook, stirring frequently, for about 5 minutes.
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3
The roux should still be light colored; set aside.
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4
Chop the fruit medium fine in a food processor.
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5
Melt the butter in a saucepan over medium heat.
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6
Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often.
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7
Add the fruit, vinegar, half of the port, clove, cinnamon, and nutmeg and simmer 10 to 15 minutes so all the flavors are extracted and mixed.
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8
Add the rest of the port and bring to a boil.
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9
Add the white wine and half of the honey.
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10
Reduce the heat and simmer for 10 minutes.
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11
Taste and adjust the flavor with more honey if needed.
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12
Add the roux, a little at a time, until the chutney is lightly thickened.
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13
Remove from the heat, cover, and let stand until cool.
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14
The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks.
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15
For the sausages: Heat the olive oil in a saute pan over medium heat.
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16
Add the sausages, onion, mushrooms, and herbs de Provence and season with salt.
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17
Cook for 6 to 8 minutes keeping the sausage in contact with the pan.
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18
Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced.
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19
Serve on a hot plate.
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20
*Cook's note: Fresh fruit can be used but dried fruit works best.
