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
Spicy Baked Hominy
The World Spice Cookbook Club is going to be bringing out New American recipes from Rustic Joyful Food by Danielle Kartes for our July 2016 Meet & Eat. Danielle’s book is chock-full of simple and …
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 …
Sassy Bacon Draped Meatloaf
I’ve finally nailed a simple and satisfying meatloaf recipe! A generous loaf draped in bacon is always a universal hit, but with classic comfort food, the brilliance is in the details. What set this loaf …
Nigella Watermelon Salad
Nothing says summer quite like watermelon and this salad has all the right flavors to complement it. Juicy watermelon chunks are dressed with lime juice for an unbelievable sweet/tart pairing. Nutty arugula and savory onion …
Lemon Thyme Rhubarb Cake
Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic cake with lemon thyme. The cake is moist and fluffy on the inside with a slight crisp on the outside edge. …
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.)