Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Forget store-bought cranberry sauce, this cranberry chutney is very easy to make, and we use our Pickling Spice along with Star Anise and Cinnamon for full festive flavour. Use to serve with traditional roast turkey, or a wheel of ripe brie.
- 500g fresh (or frozen) cranberries
- 1 tbsp Herbie’s Pickling Spice
- 1 Herbie’s Whole Cinnamon Quill
- 1 Herbie’s Whole Star Anise
- 1 large orange, zest and juice
- 320g brown sugar
- 320ml red wine vinegar
- 1 tsp salt
- Combine all ingredients in a large saucepan and turn heat to medium-low.
- Stir every couple of minutes until sugar has dissolved.
- Allow to simmer for 45 minutes, stirring occasionally until reduced and jammy and cranberries are beginning to break down.
- Once cool, store in sterilised jars in the fridge for up to 3 months.
- If you prefer not to have the whole spices throughout the chutney, simply place them in a muslin bag at the start of cooking, and remove once chutney is cool.
Keywords: condiments, chutney, festive recipes, cranberries, pickle