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