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
Kala Masala Skillet Cornbread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit …
Ancho-Espresso Dry Rub
As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium …
Michael’s Boeuf A La Bourguignonne
Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …
Northwest Watermelon Salad
Sweet, savory and salt combine perfectly in this refreshing summer watermelon salad with Emerald City Seasoning. Our signature spice blend allows the flavors of the food to shine through with just a subtle seasoning. This …
Gourmet Salts: The Spice Merchants’ Need-to-Know Basics!
“Salty” is one of the five basic flavors that the human palate can detect, along with sweet, sour, bitter, and “umami.” A baker might tell you that salt makes “sweet things, sweeter,” but more specifically, …
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.)