Cranberry Shiso ChutneyCranberry Shiso Chutney
Cranberry Shiso Chutney
Cranberry Shiso Chutney
Cranberry Shiso Chutney is a quick and easy holiday accompaniment with a Japanese twist. Shiso Furikake is an interesting, yet familiar, local flavor that pairs well with citrus. Stirring in fresh cranberries after the cooking process adds some exciting pops of texture. Serve this accompaniment with your Thanksgiving meal and start a new tradition!
Development Chef de Cuisine Lawrence Lau
Development Chef de Cuisine Lawrence Lau
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Recipe - Foodland Mililani
Cranberry Shiso Chutney
Cranberry Shiso Chutney
Prep Time10 Minutes
Servings12
Cook Time20 Minutes
Ingredients
Oranges, 2 Oranges
Cranberry Sauce, 1 Can (14 Ounces)
Fresh Cranberries, 1 Pound
Brown Sugar, 3 Ounces
Shiso Fumi Furikake, 2 Teaspoons
Directions

Ingredients

  • 2 oranges
  • 14 ounce can cranberry sauce, jellied (Ocean Spray or similar)
  • 1 pound fresh cranberries
  • 3 ounces brown sugar
  • 2 teaspoons shiso fumi furikake

 

Directions

  1. Assemble all the ingredients and equipment before starting.
  2. Peel one of the oranges for its zest with a sharp peeler but be sure not to take off the bitter white. Thinly slice the orange zest into ribbons with a sharp knife on a cutting board and set aside. Cut both oranges in half, remove any seeds, and squeeze the oranges for their juice and pulp.
  3. Open the can of cranberry sauce and place it into a saucepot along with the brown sugar, orange juice, pulp, zest ribbons, and half of the fresh cranberries.
  4. Bring the sauce to a boil. Stir the sauce occasionally to prevent the bottom from burning. Once the sauce is boiling, turn the heat to a simmer and reduce the sauce by 25%.
  5. After the sauce had reduced and thickened, turn off the heat and stir in Shiso Fumi Furikake and the remaining cranberries. The residual heat of the sauce will bloom the Shiso Fumi Furikake and cook the fresh cranberries.
  6. Cool the sauce and store in the refrigerator for up to seven days.
10 minutes
Prep Time
20 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
Oranges, 2 Oranges
Navel Orange
Navel Orange, 0.5 Pound
Member Price
$1.00 avg/ea was $1.65 avg/ea$1.99/lb
Cranberry Sauce, 1 Can (14 Ounces)
Ocean Spray Jellied Cranberry Sauce
Ocean Spray Jellied Cranberry Sauce, 14 Ounce
Member Price
$3.49 was $4.59$0.25/oz
Fresh Cranberries, 1 Pound
Not Available
Brown Sugar, 3 Ounces
C&H Pure Golden Brown Cane Sugar
C&H Pure Golden Brown Cane Sugar, 16 Ounce
Member Price
$2.59 was $3.29$0.16/oz
Shiso Fumi Furikake, 2 Teaspoons
JFC Nori Komi Furikake
JFC Nori Komi Furikake, 1.7 Ounce
Member Price
$5.49 was $6.19$3.23/oz

Directions

Ingredients

  • 2 oranges
  • 14 ounce can cranberry sauce, jellied (Ocean Spray or similar)
  • 1 pound fresh cranberries
  • 3 ounces brown sugar
  • 2 teaspoons shiso fumi furikake

 

Directions

  1. Assemble all the ingredients and equipment before starting.
  2. Peel one of the oranges for its zest with a sharp peeler but be sure not to take off the bitter white. Thinly slice the orange zest into ribbons with a sharp knife on a cutting board and set aside. Cut both oranges in half, remove any seeds, and squeeze the oranges for their juice and pulp.
  3. Open the can of cranberry sauce and place it into a saucepot along with the brown sugar, orange juice, pulp, zest ribbons, and half of the fresh cranberries.
  4. Bring the sauce to a boil. Stir the sauce occasionally to prevent the bottom from burning. Once the sauce is boiling, turn the heat to a simmer and reduce the sauce by 25%.
  5. After the sauce had reduced and thickened, turn off the heat and stir in Shiso Fumi Furikake and the remaining cranberries. The residual heat of the sauce will bloom the Shiso Fumi Furikake and cook the fresh cranberries.
  6. Cool the sauce and store in the refrigerator for up to seven days.