Cerise Chutney & Dirty Bastard Sweet Onion Jam
John Freyer—our sales rep in Illinois, Wisconsin, and Minnesota—made a chutney with our Cerise and a sweet onion jam with our Dirty Bastard, and was kind enough to share the recipes with us. Both were served at the Map Room during Chicago Beer Week; the chutney works well as a dessert when poured over mascarpone cheese.
Cerise Chutney
2 cups dried or frozen pitted cherries
1/2 cup Cerise
1/8 cup balsamic vinegar
1/2 grated finger of fresh ginger
1/2 cup palm or cane sugar
1/2 cup Granny Smith apple (peeled and chopped)
1/4 cup cider vinegar
1/8 cup currants
1/4 T curry powder
1/4 T cinnamon
Combine all ingredients in a large pan and cook on low heat until sugar melts and liquid reduces, about 30 minutes. Refrigerate.
Dirty Bastard Sweet Onion Jam
1 large sweet vidalia or walla walla onion
1/2 bottle of Dirty Bastard
1/2 cup palm or cane sugar
1/8 cup golden raisins
Olive oil
1/4 cup cider vinegar
Coat frying pan with olive oil. Chop onions and cook until brown and caramelized. Add all other ingredients and cook down until liquids reduce and sugar melts. About 20 minutes. Refrigerate.