As the holiday season approaches, we begin to think about hosting, entertaining, and gift giving. With that in mind, Chef Alex Page has created a recipe that checks all of those boxes! This Apple and Chilli Chutney uses cherry spiked hard cider from Banjo Cider, and brings some heat from Hurt Berry Farm’s Persian Lime Hot Sauce.
This recipe is extremely versatile and great to keep in the fridge (for up to one week). During your festive feasts, place this atop a cracker or crostini with brie as an appetizer; add it to a salad dressing in place of honey or sugar to add an additional layer of flavour; or serve it alongside roasted pork!
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