At last year’s Martha’s Vineyard Local Wild Food Challenge, we sampled autumn olive chutney prepared by Shaun Brian Sells, executive chef of Water Street at Edgartown’s Harbor View Hotel, and Shaun shared his recipe with us. With hints of spice, a zesty orange tang, and a pronounced shallot flavor to compliment the subtle sweetness, it skews toward the savory side of things, making it a terrific accompaniment to any robust meat dish, such as venison or duck.

Makes about 1 1/2 cups

• 2 cups autumn olive berries
• 2 large strips of orange peel
• 1 stick cinnamon
• 1/4 cup apple cider vinegar
• 1/2 cup orange juice
• 3/4 cup sugar
• 1/4 cup water
• 1 teaspoon salt
• 8 large shallots, peeled and diced
• 2 tablespoons butter
• Salt, to taste

1. In a medium saucepan, add berries, orange peel, cinnamon, apple cider vinegar, orange juice, sugar, water, and salt. Simmer over medium-low heat until it has the consistency of a loose jam, anywhere from 20 to 40 minutes.

2. While the mixture cooks, sauté shallots in butter over medium-low heat until tender, slightly sweet, and translucent, but don’t let them brown.

3. Pass the berry mixture through a ricer and discard the seeds. You can also run it through a food mill, followed by a mesh strainer to remove any remaining seeds.

4. Fold shallots into berry mixture and add salt to taste. Place in a covered container and refrigerate until ready to use.

This recipe was originally published with the story, Reaping a Tasty Harvest.