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.
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