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Besar Cranberry Chutney

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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.

 


 10 Comments

  1. como besar says:

    Looks very delicous

  2. Dona says:

    How many ozs of candied ginger do I need to order for 1/4 cup?

  3. Dona says:

    I just answered my own question. I just didn’t read carefully the first time around.

  4. Arnreid says:

    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!

  5. Judith Sims says:

    How much cider vinegar do you put in? It just says “3/4″…seems like 3/4 cup might be a lot!
    Looks fantastic.

    • Sherrie says:

      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.

  6. Lee Mosher says:

    We make this recipe every thanksgiving and Christmas. Great make ahead dish. This year I added a diced jalepano. Keeping it spicy!

  7. Beverly BURKE says:

    Can this be jarred and kept like a jam, unrefrigerated?

    • Sherrie says:

      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.)

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