One Kitchen, Many Cultures

Sauces & Condiments

Turn up the flavor with Caribbean sauces, condiments, and marinades that bring every dish to life. From fiery pepper sauces to bold green seasoning, these essentials are the foundation of authentic island cooking.

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Prepped ingredients for Spicy Cranberry Pineapple Chutney
Gluten Free Sauces & Condiments

Spicy Cranberry Pineapple Chutney.

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Living in Canada for the past 30 + years means that I’ve come to enjoy and embrace the seasons. So when I came across some delicious dried cranberries at the St Jacob’s Farmers’ Market this fall, I had to grab some to experiment with in the kitchen. It just so happens that it’s also fresh cranberry and apple cider season too.

You’ll Need…

1 cup dark brown sugar
2 lbs cranberries (washed)
3 cups apple cider
3/4 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon grated ginger
2 bay leaves
2 cardamom pods
1 lemon (zest and juice)
1 large pineapple (peeled/cored/diced)
1 habanero pepper (optional)
3/4 lb dried cranberries

Notes! If making this dish gluten free, please go through the list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.

Add the brown sugar to a deep (heavy) pot then turn the heat to med/low and cook. Stir as it melts, then go a dark brown in color (watch the video below).

It does not need to bubble or go frothy. At this point you’ll add the fresh cranberries (I used fresh, but previously frozen will also work) and stir well.

Add the apple cider (use apple juice if you don’t have cider), stir then add the salt, bay leaves, ginger, cinnamon, cardamom, along with the zest and juice of the lemon. Bring to a boil.

Stir in the pineapple. May I recommend dicing the pineapple into 1/4 inch pieces and not as large as you see in the image above.

You may now add the dried cranberries along with the Habanero pepper, providing you want it spicy. Any spicy pepper will work if you cannot source a habanero. However, as mentioned, it’s definitely an optional ingredient.

As it comes to a boil, reduce to a simmer and cook for about 40 minutes. Should you find that it’s getting too thick, add more apple cider.

Keep in mind that the chutney (word used loosely as this could also be considered a jam) will thicken as it cools. You’re looking for something with texture/body, tart, spicy and rounded with an undertone of spiced tartness.

Store in sterilized glass containers in the fridge. Like my Cranberry Mango Sauce and the Cranberry Sorrel Jam I did a few years ago, this will go great with your holiday ham, thanksgiving turkey or as a spread on your morning toast and afternoon sandwiches.

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Spicy Cranberry Pineapple Chutney
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Spicy Cranberry Pineapple Chutney

Courses: ,
Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins
Servings: 8

Description

This chutney combines the tartness of cranberries with the sweetness of pineapple and the warmth of Caribbean spices, creating a versatile condiment that enhances both holiday and everyday meals.

Ingredients

Instructions

Video
  1. Add the brown sugar to a deep (heavy) pot then turn the heat to med/low and cook. Stir as it melts, then go a dark brown in color (watch the video below). It does not need to bubble or go frothy.
  2. At this point you’ll add the fresh cranberries (I used fresh, but previously frozen will also work) and stir well.
  3. Add the apple cider (use apple juice if you don’t have cider), stir then add the salt, bay leaves, ginger, cinnamon, cardamom, along with the zest and juice of the lemon. Bring to a boil.
  4. Stir in the pineapple. May I recommend dicing the pineapple into 1/4 inch pieces and not as large as you see in the image above.
  5. You may now add the dried cranberries along with the Habanero pepper, providing you want it spicy. Any spicy pepper will work if you cannot source a habanero. However, as mentioned, it’s definitely an optional ingredient.
  6. As it comes to a boil, reduce to a simmer and cook for about 40 minutes. Should you find that it’s getting too thick, add more apple cider.
  7. Keep in mind that the chutney (word used loosely as this could also be considered a jam) will thicken as it cools. You’re looking for something with texture/body, tart, spicy and rounded with an undertone of spiced tartness.
  8. Store in sterilized glass containers in the fridge. Like my Cranberry Mango Sauce and the Cranberry Sorrel Jam I did a few years ago, this will go great with your holiday ham, thanksgiving turkey or as a spread on your morning toast and afternoon sandwiches.

Note

If making this dish gluten free, please go through the list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you follow along with the video as much more about the recipe is discussed there.

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Sauces & Condiments

Quick and Tasty Caribbean Pepper Pickle.

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Here’s yet another spicy pickle to serve as a side to your fav curry dishes or as in my case, with Chicken Pelau. Using freshly harvested hot peppers from my garden as the growing season comes to an end, it was an excellent use of the final produce for 2024. While these pickled peppers can be used immediately, the remainder will keep for months in the fridge and warm me up during those cold winter nights in Canada.

You’ll Need…

2 Habanero Peppers (sliced thin)
2 Scotch Bonnet peppers (sliced thin)
1 cup Wiri Wiri peppers (rough chopped)
10-15 Bird’s Eye peppers (sliced)
1 medium onion (sliced thin)
5 cloves garlic (smashed)
1 inch Bitter Melon (sliced thin)
3/4 teaspoon sea salt
4 lemons (juice)

Notes! It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially which variety of peppers you may use.

Wash and prep everything.

In a bowl, place the peppers, garlic and bitter melon (we say Carilie in the Caribbean).

Spread the thinly sliced onion on the top, then sprinkle on the salt. As explained in the video, this will take away some of the direct rawness of the onion. You may let it sit like this for 20 minutes or proceed immediately.

Pour the lemon juice over everything and give it a good mix. You may use lime juice or white vinegar if you don’t have lemon juice. Please try to use freshly squeezed juice and not the bottle stuff for best results.

You may use this immediately and store the remainder in a sealed glass jar in the fridge for a few months. Keep in mind that the acid from the citrus will continue to soften everything as it age and some of the ‘heat’ will be lost during that time. Treat it as you would any spicy condiment and NOT as a dish itself.

Gluten Free Sauces & Condiments

Scotch Bonnet Tomato Jam.

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Definitely not something I grew up eating and to be honest, not until I started making this a couple years back (in Canada) when I had a bountiful crop of tomatoes and hot peppers in my little kitchen garden. Yet since then, it’s an annual tradition in our home.

You’ll Need…

4 lb ripe tomatoes
4-6 Scotch Bonnet Peppers (sliced)
10 cloves garlic (crushed)
1 teaspoon grated ginger
2 teaspoon salt
2 cups white sugar
1 1/2 cup white vinegar
1 1/2 cup apple cider vinegar
2 packs liquid pectin (85 ml / 2.9 oz – each)
1/2 lemon (juice)

Notes! Please use the video below to follow along as much more about the recipe is discussed there. Especially about controlling the heat, benefits of using peeled tomatoes and how to control the final texture of the jam. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

I used a combination of Roma, Cherry, Grape and San Marzano tomatoes in making this jam. It’s a great opportunity to use over-ripe tomatoes with splits etc or ones with bad ends (which can be cut out and discarded), Wash, drain and place them all in a deep pot on a med/low flame.

Bring to a rolling boil and cook for 20-30 minutes or until they fall apart. It will release a lot of liquid. You may use a large spoon or potato masher to further crush them.

Shut off the stove and once safe to handle, run everything through a strainer or a food mill. Discard the skin and seeds. Discussed in the video below.

Now return the liquid and pulp (scrape the bottom of the strainer) back to the pot.

Add all of the other ingredients to the pot, except the lemon juice and bring to a boil.

With the Scotch Bonnet peppers, I cut them chunky so as to give the finished jam a bit of texture. I did include the seeds and the white membrane that surrounds the seeds as I wanted the raw heat of the peppers along with the lovely Scotch Bonnet flavor.

Once it comes to a boil, reduce to a simmer and cook for 45-60 minutes or until the mixture reduces and gets thick.

Then it’s just a matter of shutting off the stove, stir in the lemon juice and safely pour the jam to set into sterilized glass containers.

This Scotch Bonnet and Tomato jam will keep in your pantry for at least 6 months and much longer in the fridge. Do refrigerate after opening. Use anywhere you’d normally use jam.

Sauces & Condiments

Habanero Hot Honey.

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It seems like its a tradition during the warm months of Summer, that I share a peppersauce (hot sauce) recipe with you all. And while I have several others on the ‘to-do’ list, I figured I’d share something a little different today. Hot Honey! That wicked drizzle you’ll put on your pizza, fried chicken, chicken wings, pancakes, waffles, biscuits and even that freshly baked Coconut Bake.

You’ll Need…

2-3 ripe Habanero peppers (diced fine)
3 tablespoon apple cider vinegar (divided)
1/4 teaspoon sea salt
1 1/4 cups honey

Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. Including why I diced the peppers, included the seeds and didn’t strain the honey after. If making this recipe gluten free, please go through the entire list of ingredients to ensure they meet your gluten free dietary requirements.

  • It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. You may use any spicy pepper you like or can source.

If you cannot source fresh peppers for the recipe, you may use your fav pepper flakes with success. While I have several varieties of peppers in my garden, I opted for ripe Habaneros as the fruity flavor along with the heat is a perfect combination when added to the honey.

In a saucepan add the diced pepper, along with the salt and 2 tablespoons of the apple cider vinegar, stir to combine.

The salt and vinegar will allow for the flavors of the peppers to shine through before adding the honey.

Pour the honey of your choice into the pan, turn the heat on to low and stir to combine.

The goal is to NOT bring this to a boil, but as soon as you start seeing tiny bubbles on the outside edges, you’ll turn off the stove. Do NOT boil!

As you remove it off the burner, stir in the final tablespoon of apple cider vinegar to brighten it up a bit.

All you need to do then is pour the mixture into sterilized containers, allow it to cool and place in a cool/dark place. It will last for 3-5 months, but you’ll go through this in a much quicker time.

Even though the Grilled Pineapple Peppersauce I shared a few years back is a HUGE fan fav, once you give this Hot Honey a try, you’ll definitely have this one on hand in your pantry.

Sauces & Condiments

How to Make Homemade Chili Oil from Scratch.

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Spicy! Yea, it’s without any doubt that I enjoy spicy condiments. Back in 2020 I shared Granny’s Insane Pepper Oil and not to be outdone, I followed up with my take on The Ultimate Caribbean Pepper Oil. Today’s version is a bit more tame, with a wonderful balance of flavors for your Dim Sum, steamed Dumplings, drizzled on BBQ meats and vegetables and why not excite your breakfast eggs with a drop or TEN.

You’ll Need…

2 tablespoon minced garlic
2 tablespoon chopped scallions (spring onion/ green onion)
2 tablespoon chopped pepper (I used bird’s eye)
2 tablespoon white sesame seeds
2 tablespoon chili flakes
1 cup veg oil
2 tablespoon light soy sauce
2 tablespoon black (Chinese) vinegar
2 tablespoon Oyster sauce
3/4 teaspoon salt
1 teaspoon Chicken Powder (stock/bouillon)
1 teaspoon white sugar
2 tablespoon chopped cilantro
3/4 teaspoon grated ginger

Notes! May I recommend you watch the video below as much more about the recipe is discussed there. You’re working with very hot oil, so precaution is necessary.

Prep everything in advance as it’s just a matter of assembling after.

In a THICK (deep) bowl add the garlic, scallion, chopped pepper, sesame seeds and chili flakes. Then heat the oil until it starts smoking.

Being very careful, pour the hot oil onto everything and when it’s safe, stir to combine.

Once stirred completely, it’s time to add all of the other ingredients.

Give it a final stir and your Chili oil is ready.

Store in a clean container (I used a glass container as it will stain plastic). It will last a couple days on the kitchen counter and a few weeks in the fridge. You will need to shake/stir well before using as it will settle.

Steam some dumplings and enjoy!

Sauces & Condiments

Concord Grape Pepper Jelly.

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Not a recipe you’d associate with the Caribbean, as grapes are not native to the islands. However as a Trinbagonian who call Canada home and with an abundance of Concord grapes this time of the year (we live close to the grape growing region of Ontario – Niagara), you knew I’d put them to use. Please bear in mind that this “pepper” jelly is SPICY as you’d expect from any self respecting Caribbean son. Feel free to use any mild pepper or leave it out should you prefer just the Concord Grape Jelly.

You’ll Need…

4 cups Concord Grapes
3 cups white sugar
1 Scotch Bonnet Pepper (finely chopped)
1 1/2 cups water

Notes. May I recommend watching the video below as I explain why I used water and the reason for straining out the juice to proceed with making the Concord Grape Jelly.

Place the grapes (washed) into a deep pot on a medium flame followed by the water. Bring to a boil and simmer for 20 minutes.

Turn the stove off and go in with your potato mashed and crush if they’re still chunky. The next step is to strain everything to remove the seeds and skin. Be sure to press on the pulp in the strainer to get all of the juice.

The juice goes back into the pot on a medium flame along with the sugar (be sure to stir well). I then finely chop the Scotch Bonnet pepper which is then added to the pot to give it the “kick” I want.

Reduce to a simmer and the goal is to get a temp of 220 F or what’s called the gel stage. Yes it’s a lot of sugar, but you can cut back a bit should you want. No we didn’t add any pectin to the jelly.

It took about 25 minutes to get to the 220F. Then it’s just a matter of (be careful) pouring the Concord Grape Pepper Jelly into your sterilized glass containers and as it cools it will set and get to a lovely spreadable consistency.

I’m diabetic so most of this will be going to friends… do as I did and put some into small glass containers with a little ribbon and this holiday season give gifts from your kitchen. Store in the fridge for a longer shelf life (over 6 months). Additionally this Thanksgiving serve this instead of cranberry sauce or better yet, toss a 1/2 a cup of so into your cranberry sauce for that gentle kick with that lovely grape finish.