Plum Chutney, Plum Good

I love chutney.  It's an artistic blend of sweet and savory with a hint of spice.  It can be as complex as you like and plum chutney marries a late summer stone fruit with a fall flavor.  I love the rich color and taste with a pork tenderloin or smoky pork chop. I'll serve it throughout the holiday season.  Easy to make, it's a nice gift for a culinary friend and better than cranberry anything.

1 1/2 lbs purple skin plums, split, pit removed and roughly chopped
1 Granny Smith apple, cored, peeled and diced
2 tbls spoon olive oil
2 tbls shallot, finely diced
1/2 cup dark brown sugar
1/2 cup ruby port
1/4 pomegranate juice
2 tbls fig balsamic
1 cinnamon stick
1 star anise
3 whole cloves
pinch of salt

In a large sauce pan heat the oil over medium heat and add the diced shallot.  Cook, stirring frequently until softened.  Add the plums and apple, stirring and cook 2-3 minutes making sure the fruit does not stick.  Add the brown sugar and salt, stirring to coat the fruit.  Add the port, pomegranate juice cinnamon stick, anise and cloves.  Bring the mixture to a simmer, reduce the heat and allow to cook uncovered, stirring occasionally until thickened, about 30-40 minutes .  Remove from heat and stir in the fig balsamic.  Cover and let sit until cooled.  Remove the cinnamon stick, anise and cloves.  Store in a jar and refrigerate until ready to serve.