6
pink plumbs, cut into wedges
2/3 cup chopped green onion (160ml
¼ cup fresh cranberries (60ml)
1/2 cup lightly packed brown sugar 616r176g (125 ml)
½ cup balsamic vinegar (125ml)
3 teaspoons minced peeled fresh ginger (15ml)
1 3-inch cinnamon stick broken in half
¼ teaspoon freshly grated nutmeg (1ml)
1 teaspoon grated orange zest (5ml)
¼ teaspoon ground cardamom (1ml)
To a saucepan add sugar, vinegar, ginger, cinnamon, nutmeg, orange zest and cardamom. Bring to a simmer over low heat. Add the onion, cranberries and plums. Simmer without boiling for about 5 minutes. Remove from heat and serve with beef.
Cut the sirloin tip steak across the grain into very thin slices and arrange on a platter. Serve with chutney and baguette, sliced and buttered, so your guests can make their own sandwiches or serve fanned on plates with the chutney spooned on top.
Makes 8 servings.
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