We were lucky enough to have Chef Kerri Annick Cacciata create a special recipe to pair with our most recent batch of Purple Monsoon Hydromel. This mead was a part of the 2016 Autumn Equinox Release of the Mead Club. This recipe will work with most hydromels (session meads), or with our Savage Bois mead.
Handing it over to Chef Kerri...
After tasting the Purple Monsoon Hydromel, the cardamom pop made me think of autumn flavors. This chutney uses spices that will warm you up, and can be used on anything from roasted pork to brie on toast.
What You'll Need:
3 Granny Smith apples, peeled, cored, and diced small
2 small to medium sized sweet onions, quartered and thinly sliced
1 cup golden raisins
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 teaspoon fresh ginger, minced
1 tsp dijon
1 cinnamon stick
1 tsp ground cloves
1 bay leaf
Zest from 1 orange
1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper, to start
Visit your local farmers' market for your apples, and crack open a bottle of Golden Coast Mead's Purple Monsoon Hydromel.
Place a large non-reactive pot over medium low heat. Add 1 tablespoon of oil olive and saute onions until caramelized. Add apples and raisins, stirring until combined, and cook for about one minute. Place all remaining ingredients into the pot, continuing on medium low heat for about 1 hour. Season with salt and pepper, as needed.
*Can be stored in the refrigerator for up to 2 weeks.
Golden Coast Mead Production Data by Golden Coast Mead, LLC is licensed under a Creative Commons Attribution 4.0 International License