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
Cheddar Cheese Coins
Appetizers aren’t just for parties and gatherings. Whether you just want some snacks for watching tv or something to nibble on while catching up on that novel, this is the cookbook for you. The experts …
Cuban Black Bean Burger
There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …
Chicken Fried Chicken
I’ll to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t …
Creole Spiced Coleslaw
I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …
Urfa Biber – Strawberry Ice Cream
Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry …
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.)