Recipes

Best served with...

Red Blend

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Sun Dried Cherry Chutney
Tim Putnam Smokeblossom Catering

Description
Sun Dried Cherry Chutney
w/ Red Blend

Ingredients

  • 2 cups tart sun-dried cherries
  • ½ cup dried cranberries
  • ½ cup diced dried apricots or nectarines
  • 1 cup tightly diced (brunoise) sweet onion, preferably Walla wallas
  • 1 tsp julienne of fresh ginger
  • 1 tsp fresh orange zest
  • 5-8 turns of freshly ground black pepper
  • 2 cloves caramelized garlic
  • ½ cup smokeblossom balsamic syrup
  • ½ cup 2003 icicle ridge romanze blend
  • ½ cup good quality port...I use Portugese
  • ½ cup dark brown sugar
  • ½ tsp sea or kosher salt or to taste

Preparation
sweat down the onions over medium heat to an amber hue, add ginger and sweet roasted garlic, stir a couple times in a minute and add the rest of the ingredients reserving the salt to taste or finish. Simmer the chutney
over low heat for @ least 30 minutes. This is a good time to try the romanze blend and it's hints of berry and black cherry. The fruit should be the dominate component of this condiment so don't be afraid to turn up the heat and reduce it to a thicker consistency. Remove from heat transfer to plastic or glass container, cover and leave @ room temp, you will want to add salt after this cools abit, it will help judge the amount of salt you will or will not want to add.

This is an extremely versatile condiment. Pork, chicken, hoofed game, wild fowl, on baguette w/ goat cheese, bound in flatbread w/ turkey and cream cheese, stirred in couscous, etc.

Other Information

Sun Dried Cherry Chutney

w/ Red Blend

 

2 cups tart sun-dried cherries

½ cup dried cranberries

½ cup diced dried apricots or nectarines

1 cup tightly diced (brunoise) sweet onion, preferably Walla wallas

1 tsp julienne of fresh ginger

1 tsp fresh orange zest

5-8 turns of freshly ground black pepper

2 cloves caramelized garlic

½ cup smokeblossom balsamic syrup

½ cup 2003 icicle ridge romanze blend

½ cup good quality port...I use Portugese

½ cup dark brown sugar

½  tsp sea or kosher salt or to taste

 

sweat down the onions over medium heat to an amber hue, add ginger and sweet roasted garlic, stir a couple times in a minute and add the rest of the ingredients reserving the salt to taste or finish. Simmer the chutney

over low heat for @ least 30 minutes. This is a good time to try the romanze blend and it's hints of berry and black cherry.  The fruit should be the dominate component of this condiment so don't be afraid to turn up the heat and reduce it to a thicker consistency. Remove from heat transfer to plastic or glass container, cover and leave @ room temp, you will want to add salt after this cools abit, it will help judge the amount of salt you will or will not want to add.

 

This is an extremely versatile condiment. Pork, chicken, hoofed game, wild fowl, on baguette w/ goat cheese, bound in flatbread w/ turkey and cream cheese, stirred in couscous, etc.