Besar Cranberry Chutney
- Details
The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the fruity flavors, and the result is an intensely flavored chutney that you can serve well past Thanksgiving. You can try variations too- add an apple to mellow the flavors or some chopped walnuts for a little crunch. Any way you make it, the bright flavor of cranberries add a bit of sunshine to a winter feast.
Besar Cranberry Chutney
Ingredients
- 2 tablespoons olive oil
- 1 bag (12 oz) fresh cranberries
- 1 small red onion, diced
- 1/4 cup chopped candied ginger
- 1/2 cup chopped dried apricots
- 1 large orange, zested and juiced
- 1 lime, juiced
- 3/4 cup brown sugar
- 3/4 cup cider vinegar
- 1 teaspoon Italian sea salt
- 3 tablespoons ground Besar
- 2 teaspoons Aleppo pepper
Instructions
- Put olive oil in a medium saucepan over medium heat. Add the diced onions and saute for 5 minutes.
- Add the rest of the ingredients and, stirring frequently, cooking for about 15 minutes. Taste for seasoning. You might want to add more salt, vinegar or brown sugar.
- If you want a 'smoother' sauce, cook for another 10 minutes. Remove from heat. Let cool, then put into a covered container in the refrigerator. This will keep for about a week.
10 Comments
Leave a Comment
Rooster Grilled Artichokes with Spicy Garlic Mayonaise
Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs …
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Emerald City Scallops
The next time you can get your hands on some fresh scallops, give Emerald City Scallops one a try! Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle …
Game Day Brisket Sliders
Nothing welcomes fall quite like a slow cooked brisket, and nothing says game-day quite like sliders! Brisket sliders combine the two and dish up an eye-catching platter of food that’s sure to please the crowd. …
Compound Butter with Seasoning Salt
I love the flavor trinity of corn + butter + salt, so when we set out to showcase our new Global Grill: Seasoning Salt Set, this recipe for compound butter immediately popped to mind. It is …
Looks very delicous
How many ozs of candied ginger do I need to order for 1/4 cup?
I just answered my own question. I just didn’t read carefully the first time around.
May I can Besar Cranberry Chutney (boiling water bath or pressure canner)? Which method? How long? Does the recipe need any alterations? If so, in what way? It looks delicious, and I would like to be able to share it!
How much cider vinegar do you put in? It just says “3/4″…seems like 3/4 cup might be a lot!
Looks fantastic.
Hi, Judith – Yes, it should be 3/4 cup cider vinegar. It sounds like a lot, but traditionally chutneys have an equal amount of sugar and vinegar. It gives the chutney the perfect balance between sweet and tart. And it is fantastic, and not just for turkey.
We make this recipe every thanksgiving and Christmas. Great make ahead dish. This year I added a diced jalepano. Keeping it spicy!
That sounds delicious! I’ll bet it’s great in sandwiches, too.
Can this be jarred and kept like a jam, unrefrigerated?
I wouldn’t recommend it, unless you can it like you would any other homemade jam or sauce. (Using the proper canning procedures, of course.)