Cranberry Reserve Chutney

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 Waffles, Pancakes, Crêpes, 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

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.

• CourseCheese, Other
• CuisineBelgian, Thanksgiving Feast, Vegetarian
• Cooking Beer StyleBelgian Quadrupel | Quad, Belgian Strong Dark Ale
• SeasonalFall Seasonal, Thanksgiving, Winter Seasonal
• Food SectionFilling | Sweet, Fruit, Jam | Jelly, Topping
• Cooking MethodBaking with Beer, Cooking with Beer
• BreweryBeer Advocate, Chimay, Trappist Monastery

Servings	Prep Time
3 cups	5 minute

Cook Time

45 minute

Servings Prep Time 3 cups 5 minute

Cook Time 45 minute

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. CourseCheese, Other CuisineBelgian, Thanksgiving Feast, Vegetarian Cooking Beer StyleBelgian Quadrupel | Quad, Belgian Strong Dark Ale SeasonalFall Seasonal, Thanksgiving, Winter Seasonal Food SectionFilling | Sweet, Fruit, Jam | Jelly, Topping Cooking MethodBaking with Beer, Cooking with Beer BreweryBeer Advocate, Chimay, Trappist Monastery Servings Prep Time 3 cups 5 minute Cook Time 45 minute Servings Prep Time 3 cups 5 minute Cook Time 45 minute

Ingredients

• 1/4 cup butter, unsalted preferably European style and organic
• 1/2 cup shallots peeled and diced
• 1/2 teaspoon cinnamon, Ceylon ground
• 1/4 teaspoon nutmeg, freshly ground
• 3 each cloves
• 750 ml Belgian Dark Strong Ale, such as Belgian Dark Stron Ale like Chimay Grand Réserve
• 1/2 cup figs, dried stems removed and chopped fine
• 1/4 cup cherries, dried such as Dried Tart Montmorency Cherries
• 1/4 cup apricots, dried diced
• 1 each orange zested and juiced
• 10 ounces cranberries fresh or frozen
• salt and freshly cracked black pepper to taste

Servings: cups

Units:MetricUS Imperial

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