Cranberries and trout make a main dish with a truly Muskoka feel! Cranberry Wine from Muskoka Lakes Winery goes well in the dish and in the glass!
2 trout fillets
Place wine in a pot or non-stick skillet over medium-high heat and boil until reduced by 1/3. Add chutney and heat through. Just before removing from heat, add mustard and pepper. Place fillets, skin side down on barbeque and top with sauce. Cook on medium heat until done. Serve with remaining sauce.