{"title":"Chutneys","description":"\u003ch2\u003eChutney \u0026 Mostarda balance sweetness, acidity, and spice.\u003c\/h2\u003e\n\u003cp\u003eThey combine fruits with spices, transforming side dishes into true highlights.\u003c\/p\u003e\n\u003cp\u003eIn this category, you'll find \u003cstrong\u003ehigh-quality chutneys and mostarde\u003c\/strong\u003e, traditionally made with selected fruits, subtle heat, and aromatic spices. From fruity-mild to intense and slightly spicy: these specialties thrive on their complexity and clear flavor.\u003c\/p\u003e\n\u003cp\u003eWhether with cheese, meat, charcuterie, or as an accompaniment to special dishes: Chutney and Mostarda create deliberate contrasts, refine sauces, and open up new taste experiences. Ideal for anyone looking to buy chutneys \u0026 mostarde and valuing quality.\u003c\/p\u003e\n\u003cp\u003eFruit-forward, balanced, and handcrafted: \u003cstrong\u003eChutney \u0026 Mostarda\u003c\/strong\u003e for those who enjoy culinary exploration.\u003c\/p\u003e","products":[{"product_id":"stekovics-paradeiser-chutney","title":"Tomato Chutney","description":"\u003ch2\u003eStekovics - Tomato Chutney - 200g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStekovics Tomato Chutney\u003c\/strong\u003e is an intensely aromatic tomato chutney. The ripe tomatoes of various old varieties are first quartered and then simmered in a copper kettle over high heat for 8 to 10 hours. It is then seasoned with sugar and salt, fruit vinegar, Indian spices, and mustard seeds. Afterward, it is strained by hand and filled into jars. The tomato chutney is excellent as a sauce for pasta, pairs well with soft cheese, grilled meat, as a dip for raw vegetables, or to enhance cream cheese or as a filling for lasagna.\u003c\/p\u003e\n\u003ch3\u003eStekovics Tomato Chutney - from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is on a quest for lost flavors. In his \"paradise,\" he cultivates over 4000 tomato varieties and now well over 200 chili varieties. Erich Stekovics is the Emperor of Tomatoes. By Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, peppers, chilies, garlic, and cucumbers, and transforms them into delicious preserved products in jars, such as this tomato chutney.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly captivated by old varieties of tomato and chili plants. And no one can fool him easily there. Among his personal favorite varieties is the \"Gänseschnabel\" chili, which he preserves in the finest Beerenauslese vinegar.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"200 g","offer_id":56361558147398,"sku":"042STE0008","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stekovics-paradeiser-chutney_edf951e5-295d-4301-a4fe-e56a86a7864a.jpg?v=1776147706"},{"product_id":"stonewall-kitchen-roasted-garlic-onion-jam","title":"Geröstete Knoblauch-Zwiebel-Marmelade","description":"\u003ch2\u003eRoasted Garlic Onion Jam – by Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eWith its \u003cstrong\u003eRoasted Garlic Onion Jam\u003c\/strong\u003e, \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e creates an incredibly delicious, savory jam made from roasted garlic and onions. Let's be honest, when you think of jam, a garlic onion jam probably isn't the first thing that comes to mind, but we want to change that with Stonewall Kitchen Roasted Garlic Onion Jam. This savory jam, made from aromatic roasted garlic and slowly simmered onions, is a revelation on fresh bread, as a topping for cream cheese on your favorite crackers, great with grilled dark meats, or on a freshly grilled burger. It's definitely a unique, savory flavor that's very easy to combine. Also great with fondue or raclette.\u003c\/p\u003e\n\u003ch3\u003eWhat you can do with Roasted Garlic Onion Jam\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ethe savory jam pairs wonderfully with cheese\u003c\/li\u003e\n\u003cli\u003ewith cream cheese, it becomes a cracker spread\u003c\/li\u003e\n\u003cli\u003eon a burger, it's a sweet and savory topping\u003c\/li\u003e\n\u003cli\u003eit replaces BBQ sauce with grilled steak\u003c\/li\u003e\n\u003cli\u003eit's a hit on cooked ham\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eStonewall Kitchen – best of BBQ Sauce\u003c\/h4\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA uses only the finest ingredients for its extraordinary creations. Since its founding in 1991, excellent quality and taste have been constant companions of Stonewall Kitchen. The company's history began with founders Jonathan Kind and James Scott at small farmers' markets in New England. Driven by enormous demand, this developed into a great company whose delicacies have won multiple awards at culinary fairs.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"369 g","offer_id":56364188041542,"sku":"049HER0147","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stonewall-kitchen-roasted-garlic-onion-jam_faa33da6-6f00-4e6a-a3ec-791fa020dc84.jpg?v=1776146372"},{"product_id":"stokes-red-onion-marmalade-265g","title":"Red Onion Marmalade","description":"\u003ch2\u003eStokes – Red Onion Marmalade – Red Onion Chutney\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStokes Red Onion Marmalade\u003c\/strong\u003e is a sweet and savory red onion chutney from England, of premium quality. The rich flavor of this hearty onion marmalade pairs well with game, such as venison medallions or saddle of venison, is sensational on burgers or with bratwurst, but also tastes great with cold, thinly sliced meat or various cheeses. A spoonful of Stokes Red Onion Marmalade refines your gravy or can be used to fill your roulades.\u003c\/p\u003e\n\u003cp\u003eFinely chopped red onions are simmered in molasses for Stokes Red Onion Marmalade until the chutney reaches its perfect consistency. Balsamic vinegar, red wine vinegar, and dark sugar beet syrup are then added before the onion marmalade is seasoned with salt and spices.\u003c\/p\u003e\n\u003ch3\u003eRed Onion Marmalade – Red Onion Chutney\u003c\/h3\u003e\n\u003cp\u003eFrom the beginning, Stokes Sauces has worked with immense passion to refine the taste, texture, and quality of Stokes Red Onion Marmalade, Relish, Ketchup, Mayonnaise, Chutney, and Dressings. Stokes founder Rick Sheepshan always knew it was only possible with the best natural ingredients. The red onion chutney is vegan, lactose-free, and gluten-free.\u003c\/p\u003e\n\u003cp\u003eSince Stokes Sauces are made without artificial flavorings and preservatives, you should store Stokes Burger Relish in the refrigerator after opening and consume it within 6 weeks.\u003c\/p\u003e","brand":"Stokes Sauces","offers":[{"title":"265 ml","offer_id":56364318064966,"sku":"049ALL0020","price":6.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stokes-red-onion-marmalade_b4bcee24-1d9f-4103-bd5d-c67a27d6513f.jpg?v=1776146874"},{"product_id":"finks-delikatessen-ribisel-zwiebel-chutney","title":"Currant Onion Chutney","description":"\u003ch2\u003eFink's Delicatessen – Currant Onion Chutney\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFink's Currant Onion Chutney\u003c\/strong\u003e is a special delicacy that Bettina and Hans Peter Fink produce in their Fink's Delicatessen manufactory in Walkersdorf, showcasing their local connection. The currants, as Austrians call their red currants, pair excellently with the onions, as the sweetness of the onion somewhat buffers the acidity of the red currant, and its spice makes the combination so exciting. The fruity-spicy Fink's Currant Onion Chutney becomes even more thrilling with the addition of Bengali pepper. It goes well with almost all types of meat: pork, veal, poultry, but also with liver and smoked trout. If you like sweet and sour, you will love this Fink's Chutney, and with its fine acidity, the spicy Currant Onion Chutney should not be missing at any BBQ party! A true delicacy.\u003c\/p\u003e\n\u003ch3\u003eFink's Currant Onion Chutney – delicious taste\u003c\/h3\u003e\n\u003cp\u003eOften it's the little things that turn a good product into a special one. The same can be said about the products of Bettina and Hans Peter Fink from Styria. Because the love for detail and the will to make the best out of good things are still the motivation for them to develop new creations and creative recipes, even almost 20 years after the founding of Fink's Delicatessen Manufactory. The fruits are largely peeled, cleaned, destemmed, pitted, and cut by hand, and a great deal of manual work is also involved in the cooking, bottling, labeling, and packaging at Fink's Delicatessen.\u003c\/p\u003e","brand":"Fink's Delikatessen","offers":[{"title":"105 g","offer_id":56364359287110,"sku":"044FIN5219","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/finks-ribisel-zwiebel-chutney_e2c7f145-a449-476c-9f34-a72c7b4a297f.png?v=1776147057"},{"product_id":"finks-delikatessen-marillen-chutney","title":"Apricot Chutney","description":"\u003ch2\u003eFinks Delicatessen – Apricot Chutney with Curry and Coconut\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFinks Apricot Chutney\u003c\/strong\u003e is a special delicacy that demonstrates Bettina and Hans Peter Fink's connection to their homeland. They produce this wonderful product in their Finks Delikatessen manufactory in Walkersdorf. The apricots come from regional farmers like Wolfgang Hackl in Atzlsdorf. These are pitted by hand and cooked with apples, onions, raisins, and white balsamic vinegar from the Gölles manufactory in Riegersburg, then delicately seasoned with ginger, curry, and coconut. Fruity and exotic, Fink's Apricot Chutney accompanies smoked fish and hard cheese, and pairs well with fondue, grilled poultry, and rice dishes. Now available in a smaller 105g jar.\u003c\/p\u003e\n\u003ch3\u003eFinks Apricot Chutney – delicious taste\u003c\/h3\u003e\n\u003cp\u003eIn summer, apricots in the gardens are golden yellow and ripe. The apricots for this chutney come from the Weinviertel region. \"Hackl's Apricot, which truly tastes like apricot\" – this slogan was Wolfgang Hackl's idea in 2009 when he took over his parents' business. 23,000 trees now stand around Atzelsdorf in the Mistelbach district, right in the heart of the Weinviertel, and each tree needs to be cared for and nurtured throughout the year. Summer pruning right after harvest, early thinning in spring, careful water management, and fertilization with compost provide the tree with nutrients. Numerous measures at the right time and with the right quality of work ensure flavorful apricots from Austria every year.\u003c\/p\u003e","brand":"Fink's Delikatessen","offers":[{"title":"105 g","offer_id":56364359385414,"sku":"044FIN5013","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/finks-delikatessen-marillen-chutney-105g_16f0f383-66b3-4867-82c5-7f99af2377ec.jpg?v=1776147057"},{"product_id":"koenigskind-mango-chutney","title":"Mango Chutney","description":"\u003ch2\u003eKönigskind Mango Chutney – an exotic-fruity seasoning\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eKönigskind's Mango Chutney\u003c\/strong\u003e is the classic among chutneys. Refined with pineapple, this chutney tastes delicious with fish and seafood, roasted meat, or cheese. \u003c\/p\u003e\n\u003cp\u003eThe exotic-fruity mango chutney comes from Uwe König's gourmet manufactory, handmade from untreated fruit, without artificial flavors, colorings, preservatives, or flavor enhancers. The crowning glory for your cheese board! \u003c\/p\u003e\n\u003ch3\u003eMango Chutney – a specialty from the Bergisches Land \u003c\/h3\u003e\n\u003cp\u003eThe gourmet manufactory Königskind is Uwe König's passion project. What started as a hobby in 2005, he turned into a full-time business in 2014 due to the high demand for his delicious products. Today, all his products are made in his home kitchen in the Bergisches Land, between Gummersbach and Nümbrecht.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":56364392481094,"sku":"034KOE3180","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/koenigskind-mango-chutney_4f3acebe-5da6-4667-9552-4b465657ee39.jpg?v=1776147186"},{"product_id":"koenigskind-pflaumen-chutney","title":"Plum Chutney","description":"\u003ch2\u003eKönigskind Plum Chutney – the all-rounder among chutneys\u003c\/h2\u003e\n\u003cp\u003eKönigskind plum chutney is perfect with roasted or grilled meat. This plum chutney is also an excellent accompaniment to a delicious piece of cheese or melt-in-your-mouth baked Camembert.\u003cspan id=\"more-1366\"\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eThe fruity plum chutney comes from Uwe König's gourmet manufactory, handmade from regional, untreated fruit, without artificial flavors, colorings, preservatives, or flavor enhancers. The crowning glory for your cheese board! \u003c\/p\u003e\n\u003ch3\u003ePlum Chutney – Specialty from the Bergisches Land \u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is Uwe König's passion project. What started as a hobby in 2005, he expanded into self-employment in 2014 due to strong demand for his delicious products, all of which are now produced in home kitchens in the Bergisches Land between Gummersbach and Nümbrecht.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":56364392808774,"sku":"034KOE3080","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/koenigskind-pflaumen-chutney_1af34aca-424e-429c-890e-b1b3d8b505b0.jpg?v=1776147187"},{"product_id":"koenigskind-kirsch-chutney","title":"Cherry Chutney","description":"\u003ch2\u003eKönigskind Cherry Chutney - fruity seasoning with ginger and balsamic vinegar\u003c\/h2\u003e\n\u003cp\u003eThis \u003cstrong\u003echerry chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is for gourmets! Delicately seasoned with ginger and a good splash of balsamic vinegar, the cherry chutney goes particularly well with cheese, but also with duck breast or chop. From Uwe König's gourmet manufactory, all handmade from untreated fruits. Without flavorings, colorings, preservatives, flavor enhancers.\u003c\/p\u003e\n\u003ch3\u003eCherry Chutney - Specialty from the Bergisches Land\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is Uwe König's passion project. What started as a hobby in 2005, he expanded into self-employment in 2014 due to the strong demand for his delicious products, which are now all produced in his home kitchen in the Bergisches Land between Gummersbach and Nümbrecht.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":56364393201990,"sku":"034KOE3060","price":7.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/koenigskind-kirsch-chutney_f54d817c-7e9d-4d84-bc88-d3dc4fe91352.jpg?v=1776147187"},{"product_id":"alpe-pragas-mostarda-grill-barbeque","title":"Mustard - Grill Barbecue","description":"\u003ch2\u003eAlpe Pragas Chutney – Mostarda Grill Barbecue\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas' Mostarda Grill Barbecue is a spicy chutney combination of various bell peppers, onions, garlic, and chili, as well as exotic ginger. Gently cooked with only a little sugar and lemon juice, the natural color and aroma profile of the chutney ingredients are preserved. The Mostarda Grill Barbecue from Alpe Pragas is ideal as a piquant accompaniment to grilled dishes, strong cheeses, and aged Pecorino and Parmesan.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and grilled vegetables or meat\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from artificial colors\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also delve into exotic flavor worlds, they decided in 2001 to create a line of chutneys that would take into account both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and indeed mustard powder. His pleasantly hot mostardas pair well with various cheeses, raclette, fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Discover your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in 1621 in the epic \"La secchia rapita\" (The Stolen Bucket) by A. Tassoni. At that time, mustard, also known as mostrich, arrived in Italy from France, where it had already become indispensable as a spice in kitchens. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see colorful mixed fruits hand-layered in huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, thanks to the mustard powder that is essential for their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also in a very hot version, as is traditional in Mantua. All sorts of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the best-known producer of mostarda and fig mustard sauce in Germany is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eHowever, mustard fruits are not only a perfect pairing with cheese; they are also part of the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eMostarda production – an elaborate process\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled by hand, pitted, and cut into small pieces. Then it is mixed 2 to 1 with sugar and left covered for 24 hours. The fruits release juice with the help of the sugar. This is now boiled down without the fruits. And then poured back over the fruits to let them steep again for 24 hours, covered. The next day, the procedure is repeated. On the third day, the fruits are then cooked soft together with the syrup. Only now is the mustard powder or mustard oil used, as it evaporates with heat.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56364412338502,"sku":"043WIL4238","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-mostarda-grill-barbeque_430d7c9d-ce02-41b7-be18-f035e9ad34a6.jpg?v=1776147258"},{"product_id":"stonewall-kitchen-old-farmhouse-chutney","title":"Old Farmhouse Chutney","description":"\u003ch2\u003eOld Farmhouse Chutney - by Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e \u003cstrong\u003eOld Farmhouse Chutney\u003c\/strong\u003e impresses with its chunky consistency and balanced, fruity taste. It is a classic recipe, a relic of Indian cuisine, where the mixing of spices has a great tradition. The chutney is a successful combination of sweetness and acidity and harmonizes perfectly with spicy meat and strong cheese.\u003c\/p\u003e\n\u003cp\u003eThe Old Farmhouse Chutney is a rustic blend of sweet fruits such as apricots, raisins, and peaches, combined with the fresh acidity of apple and cranberry. Roasted garlic, onions, fine balsamic vinegar, and fragrant spices are added for spiciness, creating an overall flavorful interplay of sweetness, acidity, and sharpness. The Old Farmhouse Chutney goes wonderfully with fish and meat, as well as Indian rice dishes.\u003c\/p\u003e\n\u003ch3\u003eOld Farmhouse Chutney - What you can do with it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChutney goes wonderfully with cheese\u003c\/li\u003e\n\u003cli\u003emixed with mayo, it makes a great sandwich spread\u003c\/li\u003e\n\u003cli\u003ewith cream cheese, it becomes a cracker spread\u003c\/li\u003e\n\u003cli\u003estirred with crème fraîche, it's delicious on a bagel\u003c\/li\u003e\n\u003cli\u003emixed with sour cream, it becomes a wonderful vegetable dip\u003c\/li\u003e\n\u003cli\u003ein cooked rice, the chutney is used as a sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eStonewall Kitchen - best of BBQ Sauce\u003c\/h4\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA, uses only the finest ingredients for its extraordinary creations. Since its founding in 1991, excellent quality and taste have been constant companions of Stonewall Kitchen. The company history of founders Jonathan Kind and James Scott began at small farmers' markets in New England. Driven by enormous demand, this developed into a great company whose delicacies have won multiple awards at culinary fairs.\u003cbr\u003e\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"241 g","offer_id":56364435931462,"sku":"049HER0042","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stonewall-kitchen-old-farmhouse-chutney_d9e6bc69-fc5c-447b-9f56-1b7f8f10c664.jpg?v=1776147408"},{"product_id":"alpe-pragas-chutney-paprika-und-chili","title":"Chutney – Bell Pepper and Chili","description":"\u003ch2\u003eAlpe Pragas Chutney – Mustard Bell Pepper and Chili\u003c\/h2\u003e\n\u003cp\u003eThe Mostarda Bell Pepper \u0026 Chili is a chutney from Alpe Pragas, a spicy-sweet creation for lovers of red bell peppers. Delicately seasoned with ginger and chili, it pairs wonderfully with strong hard cheese, Parmesan, and grilled meat or chicken. Gently cooked with little sugar and lemon juice, the natural color and interplay of aromas of the chutney ingredients are preserved.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003eNot just sweet, but also spicy-hot\u003c\/li\u003e\n\u003cli\u003eFor refining dishes\u003c\/li\u003e\n\u003cli\u003eLow sugar\u003c\/li\u003e\n\u003cli\u003eNo artificial additives\u003c\/li\u003e\n\u003cli\u003eNo preservatives\u003c\/li\u003e\n\u003cli\u003eFree from colorings\u003c\/li\u003e\n\u003cli\u003eNo artificial flavors\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To explore exotic flavor worlds, in 2001, they decided to create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that found a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mustards are spicy-sweet or sweet-hot combinations of vegetables, fruits, spices, and mustard powder. His pleasantly sharp mustards go well with various types of cheese, with raclette and fondue, with cold meats or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also called Mostrich, came from France, where it had become an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see colorful mixed fruits hand-stacked in huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, sharp, which they owe to the mustard powder essential for their production. Mostarda comes in a milder version, as in Cremona or Voghera, but also in very spicy, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits not only form a dream pairing with cheese; they belong in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown Crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda Production – a Complex Process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This is then boiled down without the fruits. Afterwards, it is poured back over the fruits to let them steep again for 24 hours, covered. The next day, the procedure is repeated. On the third day, the fruits are boiled until soft together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56364469551430,"sku":"043WIL4231","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-chutney-paprika-und-chili_ce81dd09-0f7f-4b6b-95d3-cb16d6801022.jpg?v=1776147550"},{"product_id":"alpe-pragas-mango-chutney","title":"Mango Chutney","description":"\u003ch2\u003eAlpe Pragas – Hot Mango Chutney\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas’ Mostarda Mango \u0026amp; Ginger is a delightful mango chutney. Sweet mango with piquant ginger, seasoned with apple cider vinegar, pink pepper, and chili, refines exotic rice dishes and chicken, and pairs perfectly with mild cheeses. Gently cooked with only a little sugar and lemon juice, the natural color and aroma profile of the ingredients are preserved.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also spicy hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, to explore exotic flavors, they decided to create a line of chutneys that would reflect both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that have a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly hot mostarde pair well with various cheeses, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Discover your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in 1621 in the epic \"The Stolen Bucket\" by A. Tassoni. At that time, mustard, or \"Mostrich\" as it was also called, arrived in Italy from France, where it had become an indispensable spice in kitchens. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see the colorful mixed fruits hand-layered in huge decorative jars in the windows of small delis or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, which they owe to the mustard powder essential for their production. Mostarda exists in a milder version, like in Cremona or Voghera, but also in richly hot, as is traditional in the town of Mantua. All sorts of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. The most famous manufacturer of Mostarda and fig mustard sauce in Germany is probably the company Barbieri. In terms of consistency, the famous Barbieri sauce, which is wonderfully served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits are not only a perfect match with cheese; they are also found in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eMostarda production – an elaborate process\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled by hand, pitted, and cut into small pieces. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterwards, it is poured back over the fruits to let them steep covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are cooked together with the syrup until soft. Only then is the mustard powder or mustard oil used, as it evaporates with heat.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56364469616966,"sku":"043WIL4259","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-mango-chutney_3355b145-77fd-4560-b753-ddd270ff8665.jpg?v=1776147551"},{"product_id":"alpe-pragas-chutney-mostarda-apfel-zwiebel","title":"Apple \u0026 Onion Mostarda","description":"\u003ch2\u003eIntroducing the Alpe Pragas Chutney: Apple \u0026 Onion Mostarda\u003c\/h2\u003e\n\u003cp\u003eThe Apple \u0026 Onion Mostarda is an Alpe Pragas Chutney, a sweet and savory combination of finely diced apples and onions, rounded off and refined with garlic, star anise, cinnamon, and pepper. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the chutney ingredients are preserved. We recommend the Apple Onion Mostarda with aged mountain cheese and grilled meat. A spoonful of mostarda refines homemade vinaigrette for lamb's lettuce.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also savory and spicy\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from artificial colors\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also dive into exotic taste worlds, they decided in 2001 to produce a line of chutneys that would take into account both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, refined recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are spicy-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostarde go well with various types of cheese, with raclette and fondue, with cold cuts or with BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment, but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits, Mostarda di frutta, are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, or \"mostrich\" as it was also called, came from France, where it was already an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits hand-layered in huge decorative jars in the shop windows of small delis or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, sharp, thanks to the mustard powder that is essential for their production. Mostarda comes in a milder variety, as in Cremona or Voghera, but also very sharp, as is traditional in Mantua. All kinds of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of mostarda and fig mustard sauce is the Barbieri company. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut these mustard fruits don't just make a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" i.e., pumpkin-filled pasta, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eMostarda Production – an elaborate process\u003c\/h5\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, pitted, and cut into small pieces by hand. Then, it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterwards, it is poured back over the fruits and left to steep, covered, for another 24 hours. The procedure is repeated the next day. On the third day, the fruits are then cooked gently together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56364505923910,"sku":"043WIL4226","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-chutney-mostarda-apfel-zwiebel_1a92a2e9-2cfc-4245-84e8-bca87fbf03a6.jpg?v=1776147628"},{"product_id":"stonewall-kitchen-apple-cranberry-chutney","title":"Apple Cranberry Chutney","description":"\u003ch2\u003eApple Cranberry Chutney – from Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen Apple Cranberry Chutney\u003c\/strong\u003e impresses with its chunky texture and balanced, fruity taste. It's a classic recipe, a relic of Indian cuisine, where mixing spices has a long tradition. The chutney is a successful combination of sweetness and acidity and pairs perfectly with savory meats and strong cheeses.\u003c\/p\u003e\n\u003cp\u003eApple Cranberry Chutney: This chutney is an absolute Stonewall Kitchen bestseller. Gourmets love it so much that Stonewall Kitchen eventually released a second variant of an Apple Cranberry Chutney. The chutney consists of fully ripe and sweet apples, as well as tart cranberries, along with savory herbs and a perfected blend of spices. Try the Apple Cranberry Chutney on crackers with cheese or with cold roast. Cooked ham also goes excellently.\u003c\/p\u003e\n\u003ch3\u003eApple Cranberry Chutney – What you can do with it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChutney pairs wonderfully with cheese\u003c\/li\u003e\n\u003cli\u003emixed with mayo, it makes a great sandwich spread\u003c\/li\u003e\n\u003cli\u003ewith cream cheese, it becomes a cracker spread\u003c\/li\u003e\n\u003cli\u003estirred with crème fraîche, it's delicious on a bagel\u003c\/li\u003e\n\u003cli\u003emixed with sour cream, it becomes a wonderful vegetable dip\u003c\/li\u003e\n\u003cli\u003ein cooked rice, the chutney is used as a sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStonewall Kitchen – best of BBQ Sauce\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA, uses only the finest ingredients for its exceptional creations. Since its founding in 1991, excellent quality and taste have been constant companions of Stonewall Kitchen. The company history began with founders Jonathan Kind and James Scott at small farmers' markets in New England. Driven by enormous demand, this developed into a great company whose delicacies have won multiple awards at culinary fairs.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"241 g","offer_id":56364557238598,"sku":"049HER0002","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stonewall-kitchen-apple-cranberry-chutney-241g_83d251c2-f238-4111-8d6b-e79840cd25be.jpg?v=1776147811"},{"product_id":"stonewall-kitchen-major-greys-chutney","title":"Major Grey's Chutney","description":"\u003ch2\u003eMajor Grey’s Chutney – by Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStonewall Kitchen's Major Grey’s Chutney\u003c\/strong\u003e convinces with its chunky texture and balanced, fruity taste. Major Grey’s Chutney is certainly one of Stonewall Kitchen's most popular chutneys.\u003c\/p\u003e\n\u003cp\u003eAccording to legend, the chutney is named after its inventor, the British officer Major Grey, who lived in British India during the colonial era and created this delicious combination. Major Grey's Chutney is wonderfully spicy, with fruity aromas of mango and apples, refined with paprika, ginger, and curry. It goes well with chicken and roasted meat, but of course also with toasted bread.\u003c\/p\u003e\n\u003ch3\u003eMajor Grey’s Chutney – What you can do with it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChutney goes wonderfully with cheese\u003c\/li\u003e\n\u003cli\u003emixed with mayo, it's a great sandwich spread\u003c\/li\u003e\n\u003cli\u003ewith cream cheese, it becomes a cracker spread\u003c\/li\u003e\n\u003cli\u003estirred with crème fraîche, it's delicious on a bagel\u003c\/li\u003e\n\u003cli\u003emixed with sour cream, it becomes a wonderful vegetable dip\u003c\/li\u003e\n\u003cli\u003ein cooked rice, the chutney is used as a sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eStonewall Kitchen – best of BBQ Sauce\u003c\/h4\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA uses only the finest ingredients for its extraordinary creations. Since its founding in 1991, excellent quality and taste have been the constant companions of Stonewall Kitchen. The company history of founders Jonathan Kind and James Scott began at small farmers' markets in New England. Driven by enormous demand, this developed into a great company whose delicacies have won several awards at culinary fairs.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"241 g","offer_id":56364557369670,"sku":"049HER0001","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stonewall-kitchen-major-greys-chutney-i_62a87a0d-6fa9-4106-b3f6-092827d533de.jpg?v=1776147812"},{"product_id":"koenigskind-orangen-chutney","title":"Orange Chutney","description":"\u003ch2\u003eKönigskind Orange Chutney – tart-sweet-spicy\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eorange chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a handmade chutney made from tart-sweet oranges. It pairs wonderfully with duck breast or other wild poultry and with strong cheeses, such as Manchego. The orange chutney also refines homemade salad dressings.\u003c\/p\u003e\n\u003cp\u003eThe fruity orange chutney comes from Uwe König's gourmet manufactory, handmade from regional, untreated fruit, without artificial flavors, colorings, preservatives, or flavor enhancers. The crowning glory for your cheese board! \u003c\/p\u003e\n\u003ch3\u003eOrange Chutney – Specialty from the Bergisches Land \u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is Uwe König's passion project. What started as a hobby in 2005, he expanded into a self-employed business in 2014 due to the strong demand for his delicious products, all of which are now produced in his home kitchen in the Bergisches Land between Gummersbach and Nümbrecht.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":56365243662662,"sku":"034KOE3140","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/koenigskind-orangen-chutney.jpg?v=1776148859"},{"product_id":"stonewall-kitchen-habanero-mango-aioli","title":"Habanero Mango Aioli","description":"\u003ch2\u003eHabanero Mango Aioli – Bestseller from Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eHabanero Mango Aioli\u003c\/strong\u003e is the most popular \u003cstrong\u003eStonewall Kitchen Aioli\u003c\/strong\u003e in our shop. This chili mayo is a basic staple in every kitchen and for every BBQ. Fruity mango combined with the finely balanced heat of habanero chili simply tastes brilliant and makes this aioli the absolute best Stonewall Kitchen Aioli. It is the perfectly seasoned mayonnaise.\u003c\/p\u003e\n\u003ch3\u003eHabanero Mango Aioli – fruity heat\u003c\/h3\u003e\n\u003cp\u003eAn aioli you simply have to try. A perfect balance between sweetness and heat. The sweetness of tropical mango creates a wonderful contrast to the popular habanero chili. This Stonewall Kitchen Aioli goes well with many dishes. With grilled food, burgers, toasted bread, fried potatoes, and much more.\u003c\/p\u003e\n\u003ch3\u003eStonewall Kitchen – the tropical garlic mayo\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen uses only the best ingredients. Even when the founders started their success story at a farmers market in the USA, they knew that this had to be the most important principle for Stonewall Kitchen. Their homemade mayonnaise is the basis for Stonewall Kitchen Aioli; it is especially creamy and delicate. Habanero chilies provide the right heat, which, although up to 50 times spicier than jalapeños, provide a balanced heat when used correctly. A little garlic and the best mangoes refine the aioli and give it the finishing touch.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":56365271089478,"sku":"049HER0030","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stonewall-kitchen-habanero-mango-aioli.jpg?v=1776148911"},{"product_id":"alpe-pragas-feigen-senf-sauce","title":"Fig Mustard Sauce","description":"\u003ch2\u003eAlpe Pragas Mostarda – Hot Fig Mustard\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas Mostarda Hot Fig Mustard Sauce is an intensely spicy combination of ripe figs and sharp mustard. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the ingredients are preserved. The fig mustard sauce is an excellent accompaniment to aged cow's, goat's, and sheep's cheese.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not only sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also delve into exotic taste worlds, they decided in 2001 to produce a line of chutneys that would take into account both local fruits and the exotic history of chutney. In cooperation with star chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that found a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classic sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostardas pair well with various cheeses, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also known as Mostrich, came from France, where it was already an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits manually layered in huge decorative jars in the display windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, and hot, which they owe to the mustard powder used in their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also very hot, as is traditional in Mantua. Various fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut the mustard fruits not only form a dream pairing with cheese; they are also an ingredient in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFig Mustard Sauce – Preparation\u003c\/h5\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled by hand, pitted, and cut into small pieces. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This is then boiled down without the fruits. And then poured back over the fruits to let them steep covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are then gently cooked together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56365308936518,"sku":"043WIL4237","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-feigen-senf-sauce-160g.jpg?v=1776148966"},{"product_id":"alpe-pragas-chutney-himbeere-balsamessig","title":"Chutney – Raspberry Balsamic Vinegar","description":"\u003ch2\u003eAlpe Pragas Chutney – Raspberry Mostarda and Balsamic Vinegar\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas Chutney Raspberry Mostarda with Balsamic Vinegar is a fruity and spicy combination of aromatic raspberries and balsamic vinegar from Modena, refined with lime puree and chili. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the ingredients are preserved in the chutney. It pairs perfectly with cream cheese and panna cotta. A single spoon refines homemade salad dressing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold cuts\u003c\/li\u003e\n\u003cli\u003e    not only sweet, but also savory and spicy\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, they decided to delve into exotic flavors and create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that have a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostarde go well with various cheeses, raclette and fondue, cold cuts, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in the epic \"La Secchia Rapita\" (The Stolen Bucket) by A. Tassoni in 1621. At that time, mustard, or \"Mostrich\" as it was also called, came from France, where it had already become indispensable as a spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see the colorful mixed fruits hand-layered in huge decorative jars in the display windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are savory, spicy, and hot, which they owe to the mustard powder that is necessary for their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also very spicy, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the best-known manufacturer of mostarda and fig mustard sauce in Germany is the Barbieri company. In terms of consistency, the famous Barbieri sauce, which is served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits do not only form a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" i.e., pasta filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda Production – a laborious process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then cooked down without the fruits. Afterwards, it is poured back over the fruits to let them steep again, covered, for 24 hours. The next day, the procedure is repeated. On the third day, the fruits are then cooked soft together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56365309002054,"sku":"043WIL4236","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-chutney-himbeere-balsamessig.jpg?v=1776148967"},{"product_id":"alpe-pragas-chutney-birne-und-safran","title":"Chutney – Pear and Saffron","description":"\u003ch2\u003eAlpe Pragas Chutney - Mostarda with Pear and Saffron\u003c\/h2\u003e\n\u003cp\u003eThe Alpe Pragas Chutney Mostarda Pear and Saffron is a fruity-tart combination of Williams Christ pears, saffron and orange juice, pink pepper, chili and mustard. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the chutney ingredients are preserved. As a delicate accompaniment, it goes perfectly with cream cheese or young Pecorino, or even excellently with cheese fondue.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ea highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003enot only sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003efor refining dishes\u003c\/li\u003e\n\u003cli\u003elow sugar\u003c\/li\u003e\n\u003cli\u003eno artificial additives\u003c\/li\u003e\n\u003cli\u003eno preservatives\u003c\/li\u003e\n\u003cli\u003efree from colorants\u003c\/li\u003e\n\u003cli\u003eno artificial flavors\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003evegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruit from their own cultivation. In 2001, to delve into exotic taste worlds, they decided to create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are spicy-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly hot mostarde pair well with various types of cheese, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Discover your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in 1621 in the epic \"The Stolen Bucket\" by A. Tassoni. At that time, mustard, or \"Mostrich\" as it was also called, arrived in Italy from France, where it had already become indispensable as a spice in kitchens. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits hand-layered into huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, thanks to the mustard powder used in their preparation. Mostarda comes in a milder version, as in Cremona or Voghera, but also in a very hot version, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the best-known German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits don't just form a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" pumpkin-filled pasta, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eMostarda production – a complex process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2 to 1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterward, it is poured back over the fruits and left covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are cooked gently together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56365309067590,"sku":"043WIL4230","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-chutney-birne-safran-160g.jpg?v=1776148968"},{"product_id":"alpe-pragas-chutney-feige-gruene-tomate","title":"Chutney – Fig Green Tomato","description":"\u003ch2\u003eAlpe Pragas Chutney – Fig and Green Tomato Mostarda\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas' fig mostarda with fresh, green tomatoes is not just sweet, but also savory thanks to ginger, cloves, chili, and mustard seeds. Gently cooked with only a little sugar and lemon juice, the natural color and interplay of aromas of the ingredients are preserved. As a delicate accompaniment, it pairs perfectly with well-aged cow and sheep cheese, as well as strong mountain cheeses. \u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, to delve into exotic flavor worlds, they decided to create a line of chutneys that would reflect both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that offer a wide and interesting range of uses.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and indeed, mustard powder. His pleasantly hot mostardas pair well with various cheeses, raclette, fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also known as mostrich, made its way from France, where it had become an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you'll see colorful mixed fruits, layered by hand in huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, which they owe to the mustard powder essential for their preparation. Mostarda comes in a milder version, as in Cremona or Voghera, but also in very hot, as is traditional in Mantua. All sorts of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the best-known German manufacturer of mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits are not only a dream pairing with cheese; they are also found in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda production – an elaborate process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then cooked down without the fruits. Afterwards, it is poured back over the fruits to let them steep again for 24 hours, covered. The next day, the procedure is repeated. On the third day, the fruits are cooked together with the syrup until soft. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":56365309428038,"sku":"043WIL4228","price":7.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/alpe-pragas-chutney-feige-gruene-tomate.jpg?v=1776148969"},{"product_id":"koenigskind-johannisbeer-chutney","title":"Redcurrant chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity-sour and with a subtle chili kick\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eKönigskind Redcurrant Chutney is a fruity-spicy specialty made from 75% redcurrants, refined with shallots, redcurrant liqueur, honey, and a pinch of chili – handmade by Uwe König in his small gourmet manufactory in the Bergisches Land region. A versatile companion for cheese boards, baked cheese, burgers, and potato pancakes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eRedcurrant Chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity-sour seasoning sauce with a distinct berry aroma, in a 185g jar from Wiehl in the Bergisches Land region. With 75% redcurrants, a little sugar, shallots, a dash of redcurrant liqueur, honey, salt, and a pinch of chili, only a few hand-picked ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. The chutney is handcrafted by Uwe König and his team and gently bound with natural pectin.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eBerry-sour, slightly tart, and with a warming chili note\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the typical scent of red, sun-ripened redcurrants rises – sour-fruity, with a slight tartness that is somewhat rounded off by the berry liqueur. The consistency is pleasantly thick, with visible berry pieces that provide texture when spooned. The color is a bright, deep red, immediately reminiscent of hand-picked redcurrants.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the Redcurrant Chutney begins with a full berry acidity, then comes the finely balanced sweetness of sugar and honey, followed by the warm tone of the shallots and a delicate chili tingle that becomes noticeable at the very back of the palate. The balance of acidity, sweetness, and spice is beautifully calibrated – a classic berry chutney with character, without drifting into jammy sweetness.\u003c\/p\u003e\n\u003ch3 id=\"spk-verwendung\"\u003eWe enjoy it with baked cheese, potato pancakes, and venison\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eRedcurrant Chutney\u003c\/strong\u003e is a wonderfully versatile companion. Particularly convincing with a classic cheese board: with a ripe Camembert, creamy Brie, or a strong Comté, its fruity acidity is perfectly showcased. On crispy baguette with a little goat cheese and a dollop of redcurrant chutney, every dinner becomes a small aperitif scene.\u003c\/p\u003e\n\u003cp\u003eWe also like it with warm baked cheese: a small Camembert or goat cheese in the oven for 10 minutes, topped with the chutney – a wonderfully umami-fruity dinner with crispy bread and lamb's lettuce is ready. It's a classic partner for game and roasts: venison goulash, saddle of venison, or duck breast pair wonderfully with the berry acidity. It's also a delight on burgers instead of ketchup, in sandwiches with Brie, with potato pancakes and sour cream, or with baked feta.\u003c\/p\u003e\n\u003cp\u003eOur tip: stir a spoonful of redcurrant chutney into a sauce for venison roast or beef fillet – the acidity enhances the meat flavors without overpowering them. Equally worthwhile from the Königskind kitchen are the classic \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e, the spicy-aromatic \u003ca href=\"\/en\/products\/koenigskind-orangen-chutney\"\u003eOrange Chutney\u003c\/a\u003e, and the matching \u003ca href=\"\/en\/products\/koenigskind-feigensenf\"\u003eFig Mustard\u003c\/a\u003e for the cheese board. Further delicacies can be found in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eUwe König and his kitchen under the Ziegenbusch in Wiehl\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e. What began as a hobby in his home kitchen in 2005, he expanded into self-employment in 2014 due to the growing demand for his chutneys and fruit spreads. To this day, all Königskind products are cooked in the kitchen \"unterm Ziegenbusch\" in the Bergisches Land region between Gummersbach and Nümbrecht – all by hand, in manageable quantities, with the support of his wife Sabine.\u003c\/p\u003e\n\u003cp\u003eUwe König uses only untreated fruit for his Redcurrant Chutney and consistently refrains from artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: a few honest ingredients that still taste of the fruit and the season in which they were picked. In addition to the Redcurrant Chutney, we also carry Mango Chutney, Orange Chutney, Plum Chutney, Fig Mustard, and fruit spreads from the same kitchen – all products with the same signature style.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":56419424567622,"sku":"034KOE3070","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/koenigskind-johannisbeer-chutney.png?v=1776851563"},{"product_id":"easton-reed-cranberry-fine-pairing","title":"Cranberry Fine Pairing","description":"\u003ch2\u003eCranberry Fine Pairing. Tart berry, ginger, and cinnamon, firm in the jar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCranberry Fine Pairing\u003c\/strong\u003e is a firm fruit chutney from Easton Reed made from cranberries, apple concentrate, ginger, and cinnamon. Not a jam for breakfast, not a barbecue sauce, not a sweet cranberry from a standard jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCranberry Fine Pairing\u003c\/strong\u003e is Easton Reed's cheese and roast accompaniment in a 230-gram jar, in which cranberries constitute the largest single ingredient at 43 percent. On the cheese board, the jar looks like a marmalade.\u003c\/p\u003e\n\n\u003cp\u003eThe first spoonful corrects this impression within a second. Instead of soft sweetness, there's an upright acidity, followed by a tannic pull, and only at the very end does warmth emerge.\u003c\/p\u003e\n\n\u003cp\u003eThe difference is also noticeable when removing it. The mixture doesn't drip from the spoon but must be scraped off, and it holds its edge on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eAcidity leads, cinnamon concludes\u003c\/h3\u003e\n\n\u003cp\u003eThe cranberry is one of the few fruits whose acidity remains prominent even after cooking. In the jar, the mass glows deep red, and the berry skins are visible as fine pieces.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, precisely this acidity comes first, clear and direct. Behind it lies a light tannic pull, more typical of a young red wine. This is why the chutney cleanses the palate between bites.\u003c\/p\u003e\n\n\u003cp\u003eThe apple concentrate introduces a brighter fruit sweetness and tempers the berry's astringency. The ginger then adds a short, sharp point that disappears after a few seconds.\u003c\/p\u003e\n\n\u003cp\u003eThe cinnamon settles over it at the end and lingers the longest. Both spices are under one percent. The recipe cannot handle more, otherwise the fruit loses its own place.\u003c\/p\u003e\n\n\u003cp\u003eAt 55 grams of sugar per 100 grams, the jar still remains clearly on the sweet side. Those expecting a tart, vinegar-heavy chutney of the English style will find it too tame.\u003c\/p\u003e\n\n\u003cp\u003eFor anyone who fundamentally avoids cinnamon, it is also not a solution. It is not in the background here but is the note that concludes each bite.\u003c\/p\u003e\n\n\u003cp\u003eThe texture remains chunky and a little grainy. The berry skins yield slightly when chewed but do not dissolve. This is precisely how an unsieved approach can be recognized.\u003c\/p\u003e\n\n\u003ch3\u003eA heaped teaspoon next to the blue cheese\u003c\/h3\u003e\n\n\u003cp\u003eOn the cheese board, a heaped teaspoon per person is the right amount. Anything more will overwhelm a mild cheese instead of supporting it.\u003c\/p\u003e\n\n\u003cp\u003eNext to Roquefort, Stilton, and aged mountain cheese, the chutney shows its strength. The acidity cuts through the fat, the cinnamon complements the caramel note that a long-aged wheel naturally brings.\u003c\/p\u003e\n\n\u003cp\u003eWith game and poultry, it takes on the role of cranberry sauce and brings more spice. Two tablespoons next to venison loin, duck breast, or turkey are enough for four portions.\u003c\/p\u003e\n\n\u003cp\u003eIt can be extended warm in a few minutes. A tablespoon of chutney, a splash of red wine, and the pan drippings from the roast make a quick sauce for the roast.\u003c\/p\u003e\n\n\u003cp\u003eCold, it belongs on crostini with goat cream cheese and a few walnuts. On a sandwich with cold roast, a thin smear keeps the sweetness in check without making the bread soggy.\u003c\/p\u003e\n\n\u003cp\u003eRoasted vegetables also go well with it. Pumpkin wedges and Brussels sprouts are put in a bowl with a tablespoon of chutney and a little olive oil after baking.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick appetizer, four steps are enough. Cover a goat cheese medallion with a teaspoon of chutney, bake for five minutes at 200 degrees, place on lamb's lettuce.\u003c\/p\u003e\n\n\u003cp\u003eThe jar will keep for several weeks in the refrigerator after opening. Sugar and fruit acid work together; there are no preservatives in the recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Take the jar out of the refrigerator ten minutes before serving. When cold, the fruit seems closed off; at room temperature, ginger and cinnamon open up.\u003c\/p\u003e\n\n\u003cp\u003eThe same platter becomes milder and more summery with a \u003ca href=\"\/en\/collections\/chutneys\"\u003efruity chutney\u003c\/a\u003e. It turns darker and heartier with the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig and Onion Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePectin, acid, and sugar keep the jar firm enough to slice\u003c\/h3\u003e\n\n\u003cp\u003eThe firmness of this chutney is not a matter of cooking time. It arises from a triangle of pectin, acid, and sugar. If one of the three components is missing, the mass remains liquid.\u003c\/p\u003e\n\n\u003cp\u003ePectin is a polysaccharide from the cell walls of fruits. Dissolved in water, it forms a fine network as soon as enough acid and enough sugar are added.\u003c\/p\u003e\n\n\u003cp\u003eThe sugar binds the water, which would otherwise disrupt the network formation. The acid lowers the electrical charge of the pectin threads, which would otherwise keep each other at a distance.\u003c\/p\u003e\n\n\u003cp\u003eThe cranberry naturally brings both in abundance. It is one of the pectin-rich fruits and at the same time has a very low pH value. This is precisely why a cranberry preparation is already firm, while strawberries or cherries in the same pot would still be soupy.\u003c\/p\u003e\n\n\u003cp\u003eHowever, additional pectin is still included in the jar, for a sober reason. The natural content varies with the harvest year and ripeness, so an added amount keeps every batch at the same firmness.\u003c\/p\u003e\n\n\u003cp\u003eOn the board, this firmness has a practical purpose. A soft chutney runs between the cheese pieces and softens crackers and bread. A sliceable one stays where it was placed.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, the Fine Pairings range is the only one not conceived for the grill. It was created for the cheese board, the roast, and the cold plate.\u003c\/p\u003e\n\n\u003cp\u003eThe name therefore does not refer to an ingredient, but to its purpose. A Fine Pairing is designed as the second half of a bite, not as a standalone spread.\u003c\/p\u003e\n\n\u003ch3\u003eDesigned for the bite next to it, not for bread\u003c\/h3\u003e\n\n\u003cp\u003eThe difference from a cranberry jam lies in its purpose. A jam should taste good on its own; this jar is meant to make something else taste better.\u003c\/p\u003e\n\n\u003cp\u003eThat's why the acidity remains prominent, why the mass is firm, and why ginger and cinnamon are sparingly dosed. For a breakfast bread, each of these three decisions would be wrong.\u003c\/p\u003e\n\n\u003cp\u003eA limitation immediately follows. On white bread, croissant, or pancakes, the chutney seems austere and thin because it lacks the soft richness of a jam.\u003c\/p\u003e\n\n\u003cp\u003eIt is also the wrong choice as a filling for pastries. When baked, the ginger loses its sharpness, and the fruit retreats to its acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe format speaks the same language. 230 grams are enough for several cheese evenings without a half-full jar aging in the refrigerator at the end.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works well with a piece of blue cheese and a dark rye bread. If you want to give the whole range, you can find the related jars on the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutney shelf\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA companion for the cheese board that delivers fruitiness while deliberately keeping the sweetness in check.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":57195673846086,"sku":"049HER0158","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-cranberry-fine-pairing.png?v=1787658717"},{"product_id":"easton-reed-peach-fine-pairing","title":"Peach Fine Pairing","description":"\u003ch2\u003ePeach Fine Pairing. Half peach, a little maple syrup, a hint of thyme.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Fine Pairing\u003c\/strong\u003e is a peach chutney from Easton Reed with 51 percent fruit, maple syrup, and thyme, bottled in a 230-gram jar. No jam, no spicy mango chutney, no vinegary side dish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Fine Pairing\u003c\/strong\u003e is Easton Reed's cheese accompaniment, in which peaches, at 51 percent, take precedence over sugar and maple syrup.\u003c\/p\u003e\n\n\u003cp\u003eAn experienced palate usually recognizes a chutney by its vinegar. There is none in this jar, and the recipe also searches in vain for an onion.\u003c\/p\u003e\n\n\u003cp\u003eHowever, anyone who concludes that it is a fruit spread is mistaken. The counter-note to the sweetness is provided by an herb here, and this exchange shifts the entire range of application.\u003c\/p\u003e\n\n\u003ch3\u003eA chutney that does without vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThe sweetness in this jar is not tempered by acidity, but by a resinous herbal note.\u003c\/p\u003e\n\n\u003cp\u003eIn the jar is a light, orange-yellow mass with visible fruit pieces. The spoon leaves a shallow indentation that closes again within a few seconds.\u003c\/p\u003e\n\n\u003cp\u003eThe peach tastes juicy and round at the front, like a fruit just before it falls apart. The pieces remain individually recognizable on the bread and only dissolve when chewed.\u003c\/p\u003e\n\n\u003cp\u003eMaple syrup, at seven percent, is in third place and darkens the fruit more than sugar alone would. In addition, there is a hint of caramel that a peach does not bring with it on its own.\u003c\/p\u003e\n\n\u003cp\u003eFinally, the thyme announces itself, dry and slightly resinous. It draws a narrow bitter line through the sweetness and keeps the taste on the savory side.\u003c\/p\u003e\n\n\u003cp\u003eThe lemon concentrate, on the other hand, works in the background and keeps the fruit bright. Without this acidity, the peach would seem satiating and monotonous after two spoonfuls.\u003c\/p\u003e\n\n\u003cp\u003eWith 52 grams of sugar per 100 grams, the jar remains distinctly sweet. Those looking for a vinegary, spicy Indian-style chutney will find it too tame.\u003c\/p\u003e\n\n\u003cp\u003eThe thyme is also sparingly dosed and is at the end of the recipe. Those expecting a distinct herbal aroma will perceive it more as an undertone than as a distinct ingredient.\u003c\/p\u003e\n\n\u003ch3\u003eA teaspoon for cheese, a tablespoon for roasts\u003c\/h3\u003e\n\n\u003cp\u003eThe amount on the spoon determines whether this jar acts as a seasoning or as a standalone side dish.\u003c\/p\u003e\n\n\u003cp\u003eAlongside fresh goat cheese, one teaspoon per serving is sufficient; more would cover the cheese. The same dosage applies to young sheep cheese and mild Brie; for aged mountain cheese, a little more is allowed.\u003c\/p\u003e\n\n\u003cp\u003eOn a board with air-dried ham, it provides the sweetness that a melon wedge would otherwise provide. The advantage lies in the lack of water, as the board remains dry.\u003c\/p\u003e\n\n\u003cp\u003eWhen used warm, it becomes a sauce in two minutes. Dissolve two tablespoons with a little broth in the pan drippings of a pork fillet, and a light fruit stock will form.\u003c\/p\u003e\n\n\u003cp\u003eFor an effortless appetizer, arrange eight goat cheese medallions on a baking sheet. Place half a teaspoon on each medallion, then bake for eight minutes at 200 degrees in the oven.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich with cooked ham and butter, a thin line replaces mustard. The fruit remains in the background there and makes the bread less dry.\u003c\/p\u003e\n\n\u003cp\u003ePan-fried duck breast and cold roast also tolerate a spoonful alongside. In a salad with arugula, bacon, and toasted seeds, it replaces honey and sweeteners in the dressing.\u003c\/p\u003e\n\n\u003cp\u003eThe board becomes tarter with the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003ecranberry variety\u003c\/a\u003e, and more savory with the \u003ca href=\"\/en\/products\/easton-reed-peach-whiskey-sauce\"\u003epeach and onion barbecue sauce\u003c\/a\u003e. Further jars of this kind can be found under \u003ca href=\"\/en\/collections\/chutneys\"\u003eChutneys\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e Do not cook the jar. Thyme and fruit first lose their freshness with prolonged heat, so the spoon should only be added to the sauce at the end.\u003c\/p\u003e\n\n\u003ch3\u003ePeaches provide little pectin, which is why it's included\u003c\/h3\u003e\n\n\u003cp\u003ePectin holds a cooked fruit mass together, and stone fruit naturally has little of it.\u003c\/p\u003e\n\n\u003cp\u003eApples, quinces, and citrus peels contain plenty of it. In a ripe peach, however, there is hardly any left, because enzymes break down pectin during ripening. It is precisely this breakdown that makes the fruit soft.\u003c\/p\u003e\n\n\u003cp\u003eWithout additives, a thin, liquid compote would remain in the jar. It would slide off a piece of cheese instead of staying put, and leave a puddle on the board.\u003c\/p\u003e\n\n\u003cp\u003eHighly esterified pectins, as are common in fruit spreads, need two things to gel. Enough sugar and enough acid, otherwise the mass remains liquid.\u003c\/p\u003e\n\n\u003cp\u003eTherefore, the lemon concentrate is not only in the recipe for the taste. It lowers the acidity enough for the pectin to bind at all.\u003c\/p\u003e\n\n\u003cp\u003eA second reason for the acid lies in the color. Cut stone fruit darkens in the air, and a low acid value significantly slows down this process.\u003c\/p\u003e\n\n\u003cp\u003eThis keeps the mass in the jar bright and prevents it from turning brownish. A peach compote from your own pot loses this color within a few hours.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency remains intentionally soft. The mass can be spread, but not cut, and that is precisely what distinguishes a pairing from a firm fruit jam.\u003c\/p\u003e\n\n\u003cp\u003eThe Fine Pairing series at Ryan's Specialties in Augsburg is the quiet neighbor of the barbecue sauces. Each jar pits a savory partner against a fruit, and the selection follows a clear logic.\u003c\/p\u003e\n\n\u003cp\u003eFor peach, this partner is an herb; for raspberry, an onion; for cranberry, a spice. The maple syrup connects this jar with a bottle from the series.\u003c\/p\u003e\n\n\u003cp\u003eOtherwise, it is only found in the house's smoky Chipotle sauce, and there in smaller quantities. Two shelves, one common ingredient, two completely different results.\u003c\/p\u003e\n\n\u003ch3\u003eThe brightest jar in a series full of antagonists\u003c\/h3\u003e\n\n\u003cp\u003eWithin the series, this is the most restrained variety, and this restraint is a conscious decision.\u003c\/p\u003e\n\n\u003cp\u003eNo vinegar, no onion, no pepper. What remains is fruit with an herbal edge, and therefore the jar fits where a strong chutney would be too much.\u003c\/p\u003e\n\n\u003cp\u003eYoung goat cheese and mild cream cheese would disappear under onion and balsamic. Here they remain palatable because the sweetness is next to them instead of overpowering them.\u003c\/p\u003e\n\n\u003cp\u003eNext to strong blue cheese or smoked meat, however, the jar loses its contour. There, the plate needs a darker fruit with more acidity in the background.\u003c\/p\u003e\n\n\u003cp\u003eIt is also not intended as a spread for breakfast bread. The thyme seems out of place in the morning, and the jar is designed for small portions.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for hosts who are planning a cheese board and are struggling with the accessories. Two jars from the series next to each other already provide a selection with two directions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGive the peach the place on your next cheese board where the fig usually lies, and the plate will manage with bread.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":57195675222342,"sku":"049HER0162","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-peach-fine-pairing.png?v=1788871753"},{"product_id":"easton-reed-raspberry-fine-pairing","title":"Raspberry Fine Pairing","description":"\u003ch2\u003eRaspberry Fine Pairing. Over half raspberries, plus onion and balsamic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Fine Pairing\u003c\/strong\u003e is a raspberry chutney from Easton Reed with 54 percent fruit, caramelized onion, and balsamic, in a 230-gram jar. Not a jam, not a dessert coulis, not a sweet barbecue sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Fine Pairing\u003c\/strong\u003e is Easton Reed’s savory fruit accompaniment, with raspberries making up the highest fruit content of the entire range at 54 percent.\u003c\/p\u003e\n\n\u003cp\u003eA good burger usually needs three elements side-by-side: roasted onion, something sweet, and something sour. On a cheese platter, the same task presents itself in a different form.\u003c\/p\u003e\n\n\u003cp\u003eThis jar combines all three roles into a single spoonful. Fruit, onion, and dark vinegar are already cooked together and do not need to be sorted at the table.\u003c\/p\u003e\n\n\u003ch3\u003eA berry that has been drawn into the savory realm\u003c\/h3\u003e\n\n\u003cp\u003eHere, the raspberry retains its clear acidity, but it gains a depth that it doesn't possess on its own.\u003c\/p\u003e\n\n\u003cp\u003eThe mixture is deep red and dense, and between the fruit pieces sit the small seeds of the berry. It falls from the spoon in one piece, not in drops.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit comes first with the bright, slightly sharp tone of fresh raspberries. A perfumed undertone, like that brought by berry syrup, is completely absent here.\u003c\/p\u003e\n\n\u003cp\u003eShortly thereafter, the onion slides in underneath, used dried and caramelized. It pulls the flavor downwards, to a place where a berry rarely goes.\u003c\/p\u003e\n\n\u003cp\u003eThe balsamic adds a darker acidity underneath, reminiscent of reduced grape juice. It connects the bright fruit with the dark onion, instead of letting them stand side by side.\u003c\/p\u003e\n\n\u003cp\u003eThe seeds remain in the jar and crack between the teeth when chewed. Those expecting a smooth, sieved mass will find this disruptive.\u003c\/p\u003e\n\n\u003cp\u003eRaspberries naturally bring a lot of their own acidity, and this shapes the composition. Lemon juice concentrate is therefore only at the very end of the recipe and requires little assistance.\u003c\/p\u003e\n\n\u003cp\u003eWith 46 grams of sugar per 100 grams, this jar is also on the sweet side. Savory here does not mean salty, as salt is not present in the recipe.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a salty relish without sweetness should therefore opt for a different category. The onion provides depth, but it does not replace a seasoning sauce on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eOne spoon saves roasted onions, chutney, and sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest benefit is seen on a burger, as the onion is already in the jar.\u003c\/p\u003e\n\n\u003cp\u003eA heaped teaspoon goes onto the hot patty, directly under the cheese slice. Next to aged cheddar, both melt into each other, and the bun remains dry.\u003c\/p\u003e\n\n\u003cp\u003eOn the cheese board, the jar sits next to blue cheese, mountain cheese, and goat cheese. One teaspoon per type is sufficient so that the fruit doesn't overpower the cheese.\u003c\/p\u003e\n\n\u003cp\u003eWith cold roasts, roast beef sandwiches, and game pâté, it takes on the role of lingonberry. Unlike lingonberries, it brings onion and vinegar directly to the plate.\u003c\/p\u003e\n\n\u003cp\u003eStirred into a game sauce, one teaspoon is enough just before seasoning. Fruit and acidity are added in one step, without making the sauce sweet.\u003c\/p\u003e\n\n\u003cp\u003eFor four bruschetta, toast bread slices and spread 100 grams of blue cheese on top. Add one teaspoon on top, then grill for two minutes until the cheese bubbles.\u003c\/p\u003e\n\n\u003cp\u003eFried blood sausage and liver pair particularly well with a teaspoon next to them. The acidity of the berry cuts through the fat without masking the strong inherent flavor.\u003c\/p\u003e\n\n\u003cp\u003eWild boar roast or venison haunch also work well with it. Serve the jar cold in a small bowl, instead of stirring it into the sauce.\u003c\/p\u003e\n\n\u003cp\u003eThe dish becomes milder with the \u003ca href=\"\/en\/products\/easton-reed-peach-fine-pairing\"\u003epeach jar\u003c\/a\u003e from the same range. The same fruit tastes smoky instead of savory in the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eraspberry sauce with chipotle\u003c\/a\u003e, and its neighbors are among the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutneys\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e This jar is not suitable for breakfast bread, as the onion is too prominent. It is also not suitable for cake fillings and desserts.\u003c\/p\u003e\n\n\u003ch3\u003eBalsamic brings its acidity with grape sugar\u003c\/h3\u003e\n\n\u003cp\u003eBalsamic is not an ordinary wine vinegar, as it doesn't start with wine, but with must.\u003c\/p\u003e\n\n\u003cp\u003eFor the base, grape must is cooked down for hours until it is dark and syrupy. Only then follows the acetification and aging in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003eThis is why balsamic tastes sweetish, although it reacts acidic. It brings fruit sugar and the roasted notes from the reduction with it, both of which are missing in a light wine vinegar.\u003c\/p\u003e\n\n\u003cp\u003eIn this recipe, that is exactly what is crucial. A sharp wine vinegar would hit the raspberry with pure acidity and flatten its fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe onion is also at one percent, processed dried and caramelized. Dried goods weigh only a fraction of fresh ones, which is why one percent here corresponds to about eight percent fresh onion.\u003c\/p\u003e\n\n\u003cp\u003eBoth ingredients are thus sparingly dosed and are far down in the recipe. Their task is to provide direction, not to take center stage themselves.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, raspberry is available twice in the assortment. Once in the bottle with smoked chili, once in this jar with onion and balsamic.\u003c\/p\u003e\n\n\u003cp\u003eThe quantities tell the difference more clearly than any description. In the bottle, the fruit content is 22 percent, here it is 54. The same berry, two opposite directions.\u003c\/p\u003e\n\n\u003cp\u003eThe processing also distinguishes the two sides of the house. The bottle contains a smooth puree, while here, pieces and seeds are retained in the jar.\u003c\/p\u003e\n\n\u003cp\u003eThe rest of the range follows the same principle with different partners. Each fruit gets a counterpoint, and with raspberry, this counterpoint is the most savory.\u003c\/p\u003e\n\n\u003ch3\u003eThe spoon belongs on the cold plate\u003c\/h3\u003e\n\n\u003cp\u003eWhat separates this jar from a fruit sauce is less the taste than its texture.\u003c\/p\u003e\n\n\u003cp\u003eFruit pieces and seeds are retained, and the mass stays on the cheese instead of running off. A level teaspoon keeps its shape on the board.\u003c\/p\u003e\n\n\u003cp\u003eIt is therefore not suitable for glazing on the grill. Over direct heat, the raspberry first loses its acidity, and what remains is mere sweetness with an onion note.\u003c\/p\u003e\n\n\u003cp\u003eIt also falls short as the only jar in the refrigerator. Its flavor profile is so pronounced that it contributes little to mild cream cheese and light fish.\u003c\/p\u003e\n\n\u003cp\u003eNext to strong cheese and cold meat, this relationship is reversed. There, it is the ingredient that is asked for first at the table.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be removed with a clean spoon. Leftovers of cheese or bread in the jar significantly shorten its shelf life.\u003c\/p\u003e\n\n\u003cp\u003eAs a hostess gift for an evening with cheese and red wine, the jar needs no explanation. Packaged with a piece of blue cheese, it is usually opened the same evening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA spoonful on the hot patty, and the burger needs no roasted onions, no ketchup, and no second sauce.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":57195675910470,"sku":"049HER0163","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-raspberry-fine-pairing.png?v=1788871758"},{"product_id":"easton-reed-kaesebrett-quartett","title":"Käsebrett-Quartett","description":"\u003ch2\u003eKäsebrett-Quartett. Drei Fruchtbegleiter und ein Honig-Senf, die ein Brett komplett machen.\u003c\/h2\u003e\n\n\u003cblockquote\u003eVier Gläser von Easton Reed, zusammengestellt für Käse: Cranberry, Raspberry und Peach Fine Pairing sowie Sweet Honey Mustard. Kein Geschenkkarton, keine Konfitüre fürs Frühstück, keine Grillsauce.\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEin gutes Käsebrett braucht drei Dinge neben dem Käse: etwas Süßes, etwas Saures und etwas Scharfes.\u003c\/strong\u003e Meist stehen dafür Feigensenf, ein Löffel Konfitüre und Cornichons bereit, und jedes davon ist ein Kompromiss. Dieses Set löst die Aufgabe mit vier Gläsern, die genau dafür gekocht wurden.\u003c\/p\u003e\n\n\u003ch3\u003eDrei Früchte, drei Charaktere\u003c\/h3\u003e\n\n\u003cp\u003eDas \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003eCranberry Fine Pairing\u003c\/a\u003e ist das herbe der drei: 43 Prozent Cranberry, Ingwer und Zimt, schnittfest im Glas, mit einer Säure, die aufrecht steht. Es gehört zu kräftigem Hartkäse und zu allem, was vom Braten übrig ist. Das \u003ca href=\"\/en\/products\/easton-reed-raspberry-fine-pairing\"\u003eRaspberry Fine Pairing\u003c\/a\u003e ist das dunkle: 54 Prozent Himbeere, karamellisierte Zwiebel, Balsamico — herzhaft eingekocht, kein Dessert. Es passt zu Blauschimmel und gereiftem Ziegenkäse. Das \u003ca href=\"\/en\/products\/easton-reed-peach-fine-pairing\"\u003ePeach Fine Pairing\u003c\/a\u003e ist das milde: 51 Prozent Pfirsich, Ahornsirup und Thymian, ohne Essig, ohne Zwiebel. Es gehört zu Weichkäse und Brie, wo die anderen beiden zu laut wären.\u003c\/p\u003e\n\n\u003ch3\u003eDer Senf, der nicht in die Nase steigt\u003c\/h3\u003e\n\n\u003cp\u003eDer \u003ca href=\"\/en\/products\/easton-reed-sweet-honey-mustard\"\u003eSweet Honey Mustard\u003c\/a\u003e bringt 40 Prozent Senf und 10 Prozent Honig zusammen. Die Schärfe bleibt am Gaumen und steigt nicht in die Nase — deshalb funktioniert er auf dem Brett auch für Gäste, die Dijon meiden. Zu Bergkäse, zu Schinken, zum Laugengebäck daneben.\u003c\/p\u003e\n\n\u003ch3\u003eSo bauen Sie das Brett\u003c\/h3\u003e\n\n\u003cp\u003eVier Käse, vier Gläser, ein Löffel pro Glas. Cranberry zum Hartkäse, Raspberry zum Blauschimmel, Peach zum Weichkäse, der Senf zum Schinken. Alles kalt, alles direkt aus dem Glas — nichts muss erhitzt, nichts angerührt werden. Ein Brett verbraucht nicht den ganzen Inhalt; geöffnet gehören die Gläser in den Kühlschrank.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Stellen Sie die Gläser eine halbe Stunde vor dem Anrichten aus dem Kühlschrank. Kalte Fruchtaufstriche schmecken flacher, als sie sind.\u003c\/p\u003e\n\n\u003ch3\u003eWofür das Set nicht gedacht ist\u003c\/h3\u003e\n\n\u003cp\u003eEs ist kein Frühstücksset. Die Fine Pairings sind auf Herzhaftes eingekocht — auf dem Butterbrötchen wirken sie fehl am Platz. Und es kommt ohne Verpackung: vier Gläser, so wie sie einzeln im Regal stehen. Wer eine Geschenkbox braucht, packt selbst.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eVier Gläser, die ein Brett vollständig machen — und die einzeln danach genauso gut weiterlaufen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Easton Reed","offers":[{"title":"3 × 230 g + 330 g (Cranberry · Raspberry · Peach · Honey Mustard)","offer_id":57314473083206,"sku":"049HER-SET-KAESE","price":37.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-kaesebrett-quartett.png?v=1788956263"}],"url":"https:\/\/ginusslande.com\/en\/collections\/chutneys.oembed","provider":"genussland","version":"1.0","type":"link"}