Cranberries have a wonderful tart pop of flavor.  This recipe uses that pop to offset the sweetness from dried apricots, cherries and figs, along with some sauteed shallots with thyme, cinnamon, clove and nutmeg.  All these flavors mimic a Belgian Strong Dark Ale and complement those flavors in an edible form.  I chose Chimay Grand Reserve or the blue cap, as this is a perfect example of this style of beer.  This Cranberry Reserve Chutney can be used for many different applications.

Suggested Recipe Uses:

  • Try this chutney with roasted pork, roasted turkey or with a grilled rack of lamb as a sauce
  • It is also great on a day-after-Thanksgiving sandwich
  • Serve warm alongside WafflesPancakesCrêpes, Aebleskiver or Dutch babies
  • Serve with a selection of cheeses; cow, goat, sheep

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2008 | Issue #22

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Home Brew Chef Sean Z. Paxton
Cranberry Reserve Chutney
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The flavors of the Chimay Grand Réserve are complemented by figs, cherries, apricots and cranberries in an untraditional Cranberry Reserve Chutney.
Servings Prep Time
3 cups 5 minute
Cook Time
45 minute
Servings Prep Time
3 cups 5 minute
Cook Time
45 minute
Home Brew Chef Sean Z. Paxton
Cranberry Reserve Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The flavors of the Chimay Grand Réserve are complemented by figs, cherries, apricots and cranberries in an untraditional Cranberry Reserve Chutney.
Servings Prep Time
3 cups 5 minute
Cook Time
45 minute
Servings Prep Time
3 cups 5 minute
Cook Time
45 minute
Ingredients
Servings: cups
Units:
Instructions
  • In a medium-sized pot, add the butter and place over medium-low heat. Once the butter is melted, add the shallots and caramelize them for about 10 minutes. Add cinnamon, nutmeg and cloves, sautéing for one minute to toast them. Deglaze with the Belgian Strong Dark (leaving behind any sediment) and add figs, cherries, apricots, orange zest, juice and cranberries. Season with salt and pepper, and bring to a boil. Reduce the heat to low and simmer for 30 - 45 minutes. The beer should reduce down to a syrup consistency. This recipe can be made up to a week in advance, keeping in the refrigerator. The final product will be similar to a loose jam.
Recipe Notes

Suggested Recipe Uses:

  • Try this chutney with roasted pork, roasted turkey or with a grilled rack of lamb as a sauce
  • It is also great on a day-after-Thanksgiving sandwich
  • Serve warm alongside Waffles, Pancakes, Crêpes, Aebleskiver or Dutch babies
  • Serve with a selection of cheeses; cow, goat, sheep