How To Use Cranberry Chutney

How To Use Cranberry Chutney? Let Us Count The Ways

First off let's discuss the difference between cranberry sauce, cranberry jelly and cranberry chutney.

Cranberry Sauce Vs. Cranberry Jelly Vs. Cranberry Chutney

A cranberry sauce typically contains whole cranberries cooked in sugar with a stick of cinnamon and zest of orange peel and is what you think of when you make homemade cranberry sauce on the stovetop at Thanksgiving and Christmas.  Its a whole berry cranberry sauce served in a crock or bowl on the table.

A cranberry jelly is made by cooking cranberries in sugar and straining the cranberries and juice through a sieve to remove the cranberries and uses only the liquid to make the jelly.  This cranberry and sugar liquid is then placed in a mold to set and looks similar to cranberry jello.  The classic grocery store varieties that we all know and love from our childhood, take the shape of the can, however they usually contain high fructose corn syrup whereas homemade cranberry jelly usually does not. 

A cranberry chutney is a combination of whole cranberries simmered with fruit such as apples or pears, spices, dried fruit and vinegar.  It's similar to a whole berry cranberry sauce but with more complexity.  Our Cranberry Orange Cognac Chutney is a combination of fresh whole cranberries, fresh oranges, raisins, chopped apples, cider vinegar, aromatic spices including cinnamon and clove and is finished with cognac liquor.  

How To Use Cranberry Chutney

We use our cranberry chutney in similar ways that you would also use a cranberry sauce or jelly however most people don't look beyond turkey for what to do with it.   So here we'll share with you our favorite recipes and ways to use cranberry chutney.

1. Cranberry Chutney As A Condiment For Turkey Sandwiches

Okay I have to start here, because turkey sandwiches with stuffing, gravy and cranberry chutney on thick soft hearty white bread is such a classic and delicious sandwich combination.  I think most people can't wait for the day after Thanksgiving for that leftover turkey cranberry sandwich!

Pictured Below: Open Faced Thanksgiving Turkey Sandwich with Cranberry Chutney

2.  Cranberry Chutney For Cheese Pairings

Cranberry chutney is a wonderful pairing for cheese including cheddar, goats cheese and brie. Try spooning it over a baked brie, goats cheese log or brick of cream cheese, garnished with candied nuts and chopped rosemary.  Serve with crostini or crackers.

Pictured Below:  Cambozola Blue Cheese (a creamy blue brie blend style of cheese) paired with Wozz! Cranberry Chutney

3.  Cranberry Chutney For Quick and Easy Puff Pastry Appetizers

Adding cranberry chutney to simple mini tartlet shells or puff pastry with brie cheese or cheddar is such an easy appetizer idea.  By using store bought puff pastry you can make these appetizers in about 10-15 minutes.  You can also make hot turkey cheddar puff pastry hand pies, cranberry brie bites or sausage stuffing and cranberry chutney pastry rolls.

Pictured Below: Cranberry Chutney and Brie Puff Pastry Tarts

Brie Puff Pastry Tarts with Cranberry Chutney

4.  Cranberry Chutney as a Salad Dressing Ingredient

Whisk a couple tablespoons of cranberry chutney into olive oil and red wine vinegar with a teaspoon dijon mustard for a quick cranberry vinaigrette to dress fresh green salads.  For a fall inspired salad top your fresh greens with fresh apple slices and candied walnuts and dress with cranberry vinaigrette. You can also add a spoonful or two of our Cranberry Orange Chutney to grain salads such as this wild rice salad with celery, walnuts and spring onions pictured below. 

Pictured Below:  Wild Rice Salad with Wozz! Cranberry Orange Chutney and Walnuts Recipe

5. Cranberry Chutney as a Condiment or Glazing Sauce For Pork and Chicken

Our Cranberry Orange Cognac Chutney is delicious served atop a pork tenderloin or served alongside roasted chicken with gravy and mashed potatoes.  Cranberry chutney also pairs nicely with pork or duck terrine served with buttery toast and a little fresh salad as an appetizer. 

6.  Cranberry Chutney as a Crockpot Slow Cooker Sauce

Making cranberry crockpot chicken is a classic recipe that can be made a couple of ways.  The first way is by adding cranberry chutney, seared bone in chicken pieces, fresh celery, chopped onions and a cup of bbq sauce seasoned with salt and pepper to the crockpot and cook on low heat for about 6 hours until chicken is super tender.  The other way to make cranberry crockpot chicken is to add thousand island dressing and onion soup mix to your crockpot with your cranberry chutney (instead of the bbq sauce) along with your seared bone in chicken pieces, celery and onions.  A wonderful recipe for the holidays is cranberry chutney party meatballs which is pictured below. 

Pictured Below:  Holiday Cranberry Meatballs made with Wozz! Cranberry Chutney

7. Use Cranberry Chutney as a Spread For Toast or Biscuits

Top a toasted bagel or English muffin with cream cheese and spread a little bit of cranberry chutney on top.  You can also make a whipped cranberry butter by adding salted butter to a bowl with some cranberry chutney, whip together with a hand mixer until well blended and slather on warm biscuits (yummo).  

8.  Add Cranberry Chutney To Your Morning Yogurt Parfait

Add some cranberry chutney to your morning yogurt with granola for a tasty treat or add it to your overnight oats.  Our Cranberry Orange Chutney is delicious stirred into hot oatmeal made with a little almond milk and garnished with some toasted walnuts or pecans.

9. Add Cranberry Chutney To Your Bread Stuffing Recipe

Instead of dried cranberries use cranberry chutney in your next stuffing recipe.  Try a sourdough bread stuffing with sausage crumbles, butter, chicken stock, onions, celery, cranberry chutney and fresh herbs.

10.  Add Cranberry Chutney To A Grilled Cheese Sandwich

Dress up a grilled cheese sandwich or panini with cranberry chutney.  Try turkey and cheddar with cranberry chutney or add to a chicken and brie melt.  You can also add a dollop to your chicken salad sandwich and serve on hearty wholegrain bread or a croissant. 

Pictured Below:  Grilled Chicken, Avocado and Brie Sandwich with Cranberry Chutney

There you have it, our best ways to use cranberry chutney beyond the Thanksgiving table.  

Wozz! Cranberry Orange Cognac Chutney

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Best Jams and Savory Spreads For Cheese Pairings

Best Jams and Savory Spreads For Cheese Pairings

Why our Jams and Savory Spreads make the Best Cheese Pairings

We've tried and tested dozens of savory jam recipes to come up with the best jams, savory spreads and chutneys to pair with a variety of cheese plates.  After years in the making, we've developed a line of cheese pairing jams and award winning spreads that we can absolutely guarantee will take your charcuterie and cheese plates to the next level.  

From a sharp aged cheddar to a rich and creamy stilton, each of our jams and spreads are designed to not only pair with a variety of cheese but to brilliantly compliment the cheese by adding a complex sweet and savory addition.  Our spreads and jams are made with a combination of fresh fruits and aromatic spices, slowly simmered and handcrafted entirely by us with no artificial ingredients or preservatives. 

Wozz! Savory Spreads and Jams For Cheese Pairings

Savory Spreads and Jams For Cheese ~ Wozz! Perfect Pairings

1. Triple Ale Onion Savory Jam Spread - a slow cooked caramelized onion jam made with fresh roasted garlic, brown sugar and a combination of 3 artisan ales.  Winner of the NYC Fancy Food Show for best condiment in it's class, this savory onion spread pairs well with:

blue cheese - this sweet sticky onion jam with it's hoppy kick is right at home paired with a blue cheese.  Try on a crostini with fresh rosemary or as a pizza base with gorgonzola, walnuts and thyme. Favorite pairings for your next cheese plate include Jasper Cellars Bayley Hazen Blue, Colston Bassett Stilton and Point Reyes Bay Blue.  

aged cheddar - who doesn't like a full flavored aged cheddar with an onion spread made with craft beer?  This is a delicious pairing and great for both a laid back style cheese plate and a sophisticated one as well.  Pair with charcuterie for an appetizer that is just plain awesome.  Our favorite pairings include: Cabot clothbound cheddar, Grafton Village reserve cheddar and Harmans cheddar. 

washed rind - the savory flavors of this onion jam complement the pungent punchy flavors of a traditional washed rind cheese and of course, the addition of ale is a complimentary pairing.  Favorite pairing: Jasper Cellars Willoughby.

goats cheese - balances the zesty flavor of goats cheese with a savory caramelized onion bite.  Delicious on crostini, flat bread or paired together in mini tart shells and topped with fresh herbs. 

charcuterie - perfect for a cheese and charcuterie board! Pair with cured meats including sausage and salami and with terrine or pate.

Wozz! Triple Ale Onion Jam Spread Paired with Cheddar and Salami

Onion Jam For Cheese Pairings | Wozz! Kitchen Creations

Wozz! Triple Ale Onion Spread paired with Colston Bassett Stilton Blue Cheese


Wozz! Triple Ale Onion Jam Paired with Goats Cheese in Mini Tarts

Onion Jam and Goats Cheese Tarts | Wozz! Kitchen Creations



2. Balsamic Fig Mostarda For Cheese Pairings - sweet figs and fresh hand cut pears simmered in a balsamic reduction with the traditional finish of pure mustard oil for spice.  Winner of the NYC Fancy Food Show Sofi Silver award for outstanding condiment, this balsamic fig mostarda is our signature cheese pairing accompaniment.  Rich with layered flavors, this savory fig jam pairs with almost any cheese including:

goats cheese - pair this rich and savory fig jam with either fresh goats cheese on crostini for a crowd pleasing appetizer or serve alongside an aged goats cheese such as Coupole from Vermont Creamery on a cheese plate.

blue cheese - by slowly simmering figs and fresh pears in a balsamic reduction sauce, our Balsamic Fig Mostarda is a classic accompaniment to blue cheese, perfectly on par with the cheese's bold flavors.

soft bloomy rind cheese including brie and camembert - baked brie with fig jam, another classic holiday favorite.  Try pairing our Balsamic Fig Mostarda with Jasper Cellars Harbison - a soft bloomy rind cheese similar to brie with grassy mustard notes.  It's the perfect cheese pairing alongside a loaf of crusty bread.  Also fantastic served with Vermont Creamery's Cremont.

Summer Cheese Plate with Wozz! Balsamic Fig Mostarda, Fresh Fruit, Croissants, Ham and Soft Bloomy Rind Cheese

Fig Jam and Cheese | Wozz! Kitchen Creations


Brie and Fig Jam Mini Tarts | Wozz! Kitchen Creations

3. Sour Cherry Spiced Wine Spread For Cheese Pairings - A sour cherry compote spread made with whole sour cherries slowly simmered in a red wine reduction sauce with aromatic winter mulling spices and cracked black pepper.  Our Sour Cherry Spread with Spiced Wine is a beautiful cheese pairing spread, especially during the fall and winter months and holiday season.  Our favorite cheese and cherry jam pairings include:

Stilton - this intense rich and full of fruit cherry spread enhanced with warm aromatic spices and bold red wine is a perfect match for a medium to strong blue including stilton and roquefort.  A personal favorite pairing is with Vermont's Blue Ledge Farm Middlebury Blue.

Triple Cream Brie -  our sour cherry spread is decadent and gorgeous on top of a baked triple cream brie cheese.  Full of juicy whole sour cherries, this makes a holiday statement that compliments the woody earthiness of brie.  

Goats Cheese - rich cherries and warm spices lends itself to a beautiful pairing with tangy creamy zesty goats cheese.  Favorite pairings include fresh unripened goats cheese spread onto crostini with our sour cherry jam and Vermont Creamery's Coupole and Bonne Bouche.

Mascarpone - A brilliant match for dessert, try a dessert style cheese pairings with mascarpone, sour cherry spread and cocoa cakes or grahams.  

Wozz! Sour Cherry Jam Compote Paired with Creamy Salty Crozier Irish Blue Cheese and Effies Cocoa Cakes For a Dessert Inspired Cheese Pairing


4. Sticky Date Candied Orange Chutney For Cheese Pairings - dates are a classic traditional cheese pairing accompaniment.  Travel the world and you'll find most cheese pairings and wine tastings will come with dried dates to compliment the flavor. We have taken this classic traditional cheese pairing to the next level by slow cooking dates with the addition of pears, hand candied oranges, cider vinegar and a medley of spices.  This chutney leaves a mild tingling to the palate on it's finish, just to give the mouth a nice well rounded warm finish.  It's a brilliant cheese pairing chutney complimenting almost all the cheese varieties that we pair with it.  

Aged Gouda - who doesn't love the nutty caramel deliciousness of an aged gouda?  It's just perfection in my eyes and our sticky date candied orange chutney is a delicious match.  The orange marmalade accent in this chutney is a great enhancement for the cheese.

Cheddar - this savory date chutney is bursting with character and just delicious with an aged cheddar or smoked cheddar, our favorite pick is harmans cheese smoked cheddar.  Don't forget to add charcuterie to your cheese pairing on this one. 

Alpine Style Cheese - our sticky date and orange chutney pairs well with this nutty buttery style cheese.  Our favorite cheese pairings include Cabot Alpine Cheddar and Jasper Cellars Alpha Tolman.

Hard Cheese - Our sticky date candied orange chutney is a delightful treat when paired with a sharp nutty aged manchego or parmesan.

Wozz! Sticky Date Candied Orange Chutney with Alpine Style Cheese Pairing:

Date Chutney and Cheese Pairing | Wozz! Kitchen Creations

5. Cranberry Orange Cognac Chutney For Cheese Pairings - New England cranberries infused with fresh orange, cinnamon, clove, cognac orange liquor, apples and raisins for a rich fruit forward chutney.  Well suited for a variety of cheese, our favorite cheese and cranberry chutney pairings include:

Soft Bloomy Rind Cheese - Top a wheel of baked brie or camembert with cranberry chutney and walnuts for a beautiful and delicious Thanksgiving appetizer.  Don't forget to add our Cranberry Orange Chutney to your leftover turkey and brie sandwich!

Cheddar - Simple and delicious, you can pair our cranberry orange chutney simply alongside cheddar on a cheese plate or use with melted cheddar in puff pastry for a deliciously gooey warm appetizer.  

6. Thai Hot Pepper Jelly For Cheese Pairings - Our Thai Hot Pepper Jelly is a combination of roasted red peppers, sweet chili heat, fresh ginger, fresh garlic and it's full of flavor!  This hot pepper jelly is not too spicy (about a 5/10 on the heat scale) so you can pair this with cheese without overpowering it.  Traditionally hot pepper jelly is served with cream cheese and crackers for a no fail, simple, delicious and easy appetizer but you can also serve it with a simple sharp cheddar or goats cheese. 

If you are looking for simple entertaining ideas, remember that all of our savory cheese pairing jams and spreads can be folded through cream cheese or a creamy goats cheese and served with crackers. 

Entertaining Made Easy! Thai Hot Pepper Jelly with Cream Cheese Appetizer:

Hot Pepper Jelly and Cream Cheese | Wozz! Kitchen Creations

7.  Wild Blueberry Maple Walnut Compote is made with Wild Maine Blueberries steeped in Balsamic with Fresh Rosemary, Toasted Walnuts and 100% Pure Maple Syrup.  Pairs well with an aged goats cheese and creamy baked brie. 

Recipe: Baked Brie with Wild Blueberry Maple Walnut Compote

Cheese and Jam Pairing Sets

Wozz! Cheese Pairing Essentials ~ A Set of 4 Savory Spreads and Jams For Classic Cheese Plate Pairings.

We also have two gift sets designed for perfect cheese pairings, our classic cheese pairing gift set and our gourmet spreads for cheese set.  Our cheese pairing gift boxes come in a silver Wozz! gift box with eco friendly packaging, pairing cards and a personalized note from you. 

You can also choose your own assortment of our sweet and savory cheese pairing condiments.

Classic Cheese Pairings Gift Set - 4 of our favorite and most versatile savory spreads and jams for cheese ~ $49.00

Send one of our thoughtfully crafted cheese pairing gift sets to your cheese obsessed friend or send one to yourself and share the joy of cheese and jam pairings with your family, co-workers and loved ones.  Perfect for the holidays, birthdays and Mother's Day.  

Quick Cheese Overview:

Blue Cheese - This class of cheese has had the mold Penicillin added to them, leading to their blue veined appearance.  Usually creamy and crumbly, blue cheeses tend to be pungent, salty and sharp although a Colston Basset Stilton can be buttery fudgy and elegantly sweet.  Their are a number of varieties, some milder than others, including Danish Blue, Gorgonzola, Stilton and Roquefort. Italian Gorgonzola and Cambozola (a blue brie blend) tend to be milder in flavor whereas a French Roquefort tends to be spicy and pungent.

Cheddar - Originated in the town of Somerset, Egland, cheddar, is a relatively firm cheese that can taste mellow in flavor or slightly strong and earthy depending on the variety.  A vintage cheddar which tends to be rich and earthy is aged greater than 15 months.  Cheddar is one of the most popular styles of cheese here in the US, coming in second after Mozzarella.  Varieties include: Sharp, Extra Sharp, Farmhouse, Irish, Aged Cheddar, Smoked Cheddar

Soft Bloomy Rind Cheese - or ripened soft cheese (which also includes goats cheese as mentioned above) and also includes some of our favorite cheese plate offerings:  Brie and Camembert.  Both of these have the bloomy rind which is a rind that is soft, velvety and fluffy in texture and yes, edible and a soft creamy buttery interior that oozes at the peak of ripeness.

  • Brie is a soft cows milk cheese that originated in Brie France, it's flavor profile varies but can be described as earthy, mushroomy, grassy and nutty.  Cream is added to Brie and types can include "double-creme" brie and "triple-creme" brie which is directly related to the amount of butter fat in the cheese (60-75% for a double creme and greater than 75% for a triple creme).  

  • Camembert is also a soft ripened bloomy rind cheese made from cows milk and originated in Camembert, Normandy France. It is very similar to brie but tends to have a bit of a more intense earthy flavor.  It's ripened usually in smaller wheels and does tend to become creamier than brie when warmed.  

Goats Cheese - or what most call "chevre" which is French for goat is typically a soft cheese, tart and earthy in flavor.  Varieties can be unripened or ripened and range in texture from moist and soft to semi firm and hard.  Unripened goats cheese (fresh goats cheese) is typically what we pick up in the grocery store, it's creamy and tangy.  Ripened goats cheese or aged goats cheese, typically have a soft velvety outer white mold casing and a creamy interior with a bit more complexity from the aging process.  

Washed Rind Cheese - Commonly referred to as "stinky cheese". Washed rind cheeses are plump and moist with pungent aromas and intense flavors.  These more savory punchy cheese varieties get their name and strong aroma from having their rinds washed with different types of alcohol from cider to beer to brandy. The flavors of washed rind cheese can't be judged by their initial distinctive aroma, they actually taste different and milder than the smell of the rind.

Semi Hard or Hard Cheese - Hard cheeses have a lower moisture content than your soft cheeses and are typically packed in molds under greater pressure and aged for longer periods of time. Flavors are usually sharper, sometimes salty, sweet nuttty and rich. Varieties include cheddar (as mentioned above), aged gouda, parmesan, pecorino, manchego and alpine style cheese.


The Do's and Don'ts of Cheese and Jam Pairings

1. For most cheese pairings, especially when you are serving a more sophisticated cheese, do not pour the jam over the cheese.  Serve it alongside the cheese on a cheese board and let your guests pair as they choose.  An exception to this is with cream cheese.  It's simple and casual and can be served mixed in, on the side or poured over top.  For most other cheese plates, serve as an accompaniment to let the cheese shine.

2. This is my opinion, but not every jam should be served with cheese.  Jams and spreads made with dried fruit such as fig or date or with fruits such as pear, cherries, apple and quince are traditional and classic pairings. Their are just some jams that don't pair particularly well with cheese. Grapefruit marmalade and strawberry kiwi jam are better options for toast. 

3. Serve your cheese at room temperature.  Take it out of the fridge an hour before serving.

4.  Use a separate knife for each cheese so the stronger more pungent cheeses don't taint the others.

5. Serve accompaniments that enhance the cheese plate but don't over do it.  Simple is best and make sure you choose accompaniments that compliment each other.  Accompaniments include a variety of crackers and breads, charcuterie such as salami or pate, pickles, nuts, honeycomb, fresh fruit such as grapes and sliced pear and of course 1 or 2 savory jams and spreads that compliment a variety of cheese.

6.  If you have more than a couple guests, make sure you do a big enough spread.  You don't want all your cheese and accompaniments on a small board with guests having to wait to get in on the action.

7. Choose a variety of cheese but not too many - a mix of 4 cheeses is a good amount. You can choose between varying textures and styles of cheese:  In example, a blue cheese, an aged cheddar, a washed rind and a soft bloomy rind cheese.  Another great recommendation is choosing cheese based on different milk sources - a mixture of sheep, cow's, goats milk cheeses.

8.  Serve complimentary wines and beer that also add to the cheese tasting experience.

Shop The Total Collection of Wozz! Cheese Pairing Spreads


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Not Your Ordinary Beet Spread | Our Signature Condiment and the Unsung Hero of Wozz! Kitchen Creations

Our signature baby and my all round favorite and unsung hero of the Wozz! family of creations. If you haven't heard, beetroot is big back home. You order a salad roll from you local cake shop. Boom Beets! Salad sandwich from the school canteen. Boom Beets! A classic Australian burger from anywhere in the country, you'll get fried egg, bacon and Boom!!! (you got it... pickled beets) I never met anyone who hated beets until I moved overseas. I didn't understand at first, but after sampling pickled beets of the world, it became quite obvious. Pickled beets anywhere else in the world can be hit and miss and kind of suck when they do miss.

The first assumption, of course, is that our wonderful spiced beet spread is nothing more than pickled beets with curry powder. That bright yellow stuff. Which couldn't be further from the truth. We do a personal blend of over thirty spices, slow cooked for a minimum of six hours in the tradition of any classic Indian curry. Fresh ground spices traditionally fried in ghee with the addition of finely chopped onion garlic and ginger. We choose spice flavors so to layer one on top of the next. With bottom heavier sweeter spices like clove and cumin building a foundation for the lighter brighter flavors of coriander seed, mango, black pepper and bay leaf until you find that balance and full mouth feel. Our personalized Wozz! Indian curry paste I would have to say is in the Korma realm in terms of flavor, but a little heavier overall. Although it's the first word on the label we still want the character of beets to be the front man and our blend of spices an accompaniment of backup singers only.

Most people will happily agree, a touch of clove, cinnamon or cumin all work well with the deep earthiness of beets, along with orange peel, black pepper and bay leaf. How about  all of these spices plus a few more.  Some people at first glance are not sure if this can work, but believe me it does. A rack of lamb served over a bed of mild beet yogurt curry is one of those dishes and dining experiences that has stuck with me since my chef apprenticeship and the inspiration behind the condiment in the first place.

Fast reverse to 2004, somewhere in the south of France aboard some luxury sailing something or another, I looked at channeling this "beet" love affair for the owners of that particular yacht. I had a simple beef Fillet Mignon dish, served with a creamy garlic potato puree and wilted spinach. I wanted a little something for color and sweetness. Being beets and beef a wonderful combo the conclusion was simple..... but I needed a twist. I was pulled back to that wonderful Indian beet curry with lamb and thought about how to bring part of that experience to this dish. Our Indian Spiced Beetroot "chutney" was born. That perfect balance of jammy sweet, acid with a background of toasted cumin and warm mild Indian spices.

This all happened on the second yacht of my career and evolved each time I made it as well as how I used it. I'd use a quenelle to accent a cheese plate. Rusticly spoon it through a salad with walnuts and crumbled feta. Mix it through a cream cheese or greek yogurt for a dip or Tatziki. It just became so darn versatile to use for both guests and crew alike. It was gourmet, unique and special enough for guests, but still nuts and bolts real food for feeding the crew.  It got to the point that a batch would be made before each charter, as it was a brilliant little condiment to have on hand if I needed to whip something up last minute.  It wasn't for another seven years and the final yacht of my career that the idea to do more with it came. That last yacht had the most diverse crew. Canadians, Irish, French, English all with very different backgrounds and different tastes, but all knew something when it tasted great. We were based in Italy and Croatia and everyone loved this beet thing that kept turning up for crew meal, until finally, one day it was said "you should jar and sell this stuff" it's that good. Voila six months later we turned it into a business.



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Sour Cherry and Spiced Wine Spread ~ A New but Classic Cheese Pairing Favorite

Sour Cherry Spiced Wine Spread - A Classic Cheese Pairing 

Our ideas for our new product releases always start way before they are released, we think about what flavors we would just love to add, what has inspired us, what flavors we may have had years prior and want to bring back to the table and we think about our customers...what are they asking for and what can we offer them that really rounds out our product line.   

This year we have released our newest cheese pairing spread ~ Sour Cherry Spiced Wine.  We pulled our inspiration for this one last winter mainly influenced by what are customers were leaning towards...they wanted cheese pairings for the holidays and we wanted to extend our offerings...and who doesn't love sour cherries?  I say cherries and cheese is like strawberries and's a throwback classic. It's made with local cherries from upstate New York and it's simmered out in a red wine reduction sauce with a medley of warm winter spices and finished with a touch of cracked black pepper (just enough to make your palate say aha!).   I love this new edition and it is truly a classic pairing for cheese. The cherries are nice and tart yet the reduction sauce pulls a bit of sweetness and spice into the mix.  We paired it with a bonne bouche and it was just perfection.  It works so well with this style of aged goats cheese and when you pair it with pate it is just...well...they are no words.  Try it.   

Our Sour Cherry Spiced Wine Spread is still new to the Wozz! family but so far she has not disappointed.  These cherry and creamy goats cheese crostini have been a knock your socks off appetizer and if you want to go sweet with our Spiced Wine Cherry Spread you can pair it with cocoa cakes or chocolate grahams and simply use cream cheese.  Eating this cherry cheese dirt cake was like reliving your 7 year old birthday party.  Spoon over cheesecake and swoon.

So this is a short but sweet blog post introducing our newest cheese pairing addition ~ Sour Cherry Spiced Wine Spread!  It's sweet tart and spiced and a shining star in the cheese department!

Cherry Spread and Goats Cheese Crostini |  Wozz! Kitchen Creations

 Wozz! Sour Cherry Spiced Wine Spread ~ $10

Sour Cherry Spread | Wozz! Kitchen Creations

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Cambodian Coconut Peanut Sauce Our Latest Release & Collaboration

Cambodian Coconut Peanut Sauce is our latest release and it is so going to blow your mind. We've collaborated on this one with Vermont Peanut Butter Company to source the best USA all natural peanut butter we could find and in addition to making the best peanut butter, they're operations are located just 20 minutes from our kitchen.  A double score when we source great ingredients from our local community.

The inspiration behind this sauce came last June while in New York at a street festival. We had the best Cambodian street food drizzled with peanut sauce and topped with fresh basil and lime wedges.  We immediately got thinking of how to incorporate something like this into our repertoire.  

We wanted to create a peanut sauce that had all the elements that you crave.  The sweet, the sour, the full bodied texture, the spice.  So we worked out a recipe to create this velvety smooth peanut sauce that incorporates a medley of southeast Asian spices including lemongrass, galangal, coriander, turmeric and chili and blended it with creamy coconut and of course fresh lime to give it that acid balance.  When you cook with a sauce or use a sauce as a dipping accent for rice paper rolls, shrimp, chicken satay or whatever, you want their to be an acid level that pulls your palate into that other direction. Without that balance, the taste is overwhelming or flat. So we really focused on the palate balance on this sauce and we think we nailed it.  It's just so satisfying. 

Cambodian Coconut Peanut Sauce | Wozz! Kitchen Creations

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Condiments For Chicken | Let's Dress Up Your Boring Chicken (in a healthy way)

You know I really don't like chicken breasts.  I think they are bland and boring and if I had a choice I would pick chicken thighs over breasts any day of the week.  But over the past year, Wozz and I have changed our eating and exercise habits and chicken breasts are now a staple in our diet.  Obviously (as you can see on this website) we love to cook, create and eat.  We love red wine, aged cheddar and chocolate bomb cake. We love juicy roasted lamb with roasted buttery potatoes and rich Indian curries with naan and beef stew with crusty bread...we love coconut shrimp and sticky chili wings all washed down with great craft beer. You get my point and I know you all love this kind of food too. But, feeling frumpy, out of shape and tired is the eating a bit cleaner, choosing leaner healthy protein packed foods like grilled chicken with fresh veggies is essential to feeling good.  It really is. It's actually life changing, not just physically but mentally...your mind clears, your energy lifts and you just feel better.  

Fortunately, Wozz and I own this condiment business and a plethora of our sauces and condiments are super healthy, low in sugar and fantastic on chicken.  I know this sounds like a shameless plug for our business (of course) but over the past year or so we've had a bunch of fitness bloggers and customers of ours, either write to us and tell us they have lost weight by eating our condiments or they instagram or facebook us about it. All their stories are the same in that they eat lean proteins (chicken, fish, tofu) and use just a little bit of our condiments to mix up the flavor profile.  One night it's Moroccan chicken with a side of couscous and veggies, the next night it's salsa verde chicken with a side of black beans. Wozz and I have taken our own customers advice, funny how that we were for years giving all these fancy recipes out for our products and now we realize just grill up a piece of chicken, add a few tablespoons of Wozz! and plop it on a bed of greens and you are good to go.

If you are seriously into fitness or bodybuilding, you probably eat grilled chicken or fish on most days and after a while, it's pretty refreshing to liven things up with a bit of unique flavors. So with that, here are a few of my favorite healthy picks of what condiments and sauces to use on your next chicken dinner.  


Thai Orange & Ginger Relish 

A relish that is low in sugar, savory and full of bright citrus tang and spice.  It's made with fresh carrots, 100% orange juice, Thai spices, fresh cilantro and a bit of chili.  It's complex with great depth of flavor and designed for chicken, fish and seafood.  Mix into turkey burgers, spoon over a baked white fish or simply spread over chicken breasts - it can be used warm or cold. 

Picture below:  Thai Orange Ginger Chicken (I used chicken thighs in this recipe but you can substitute breasts and you can also use a white fish - you just may need to adjust cooking times).

Thai Orange Ginger Chicken Recipe | Wozz! Kitchen Creations



Kiwi Lime Salsa Verde 

This salsa verde is super fresh and fitness friendly.  There are only 80 calories in the entire jar - 7 calories and 1 gram of sugar per serving.  Guilt free and packed with healthy ingredients - fresh grilled tomatillos, fresh zingy kiwi, fresh cilantro, fresh jalapenos and 100% lime juice.  It's so good, it won outstanding salsa at the NYC fancy food show in 2015 and was featured on The Today Show.  Kathy Lee loved it.  Serious.  

If you love tangy spicy vibrant sauces then this is the perfect salsa verde to drizzle over chicken breasts and grilled fish.  Or try it over these fish tacos (you can also use chicken instead of fish if preferred).  



North African Chermoula Dressing & Marinade 

Lemony, bold and spiced.  This Moroccan style marinade is perfect for chicken!  It's also low in sugar and packed with healthy super food spices - cumin, coriander, turmeric, paprika, fenugreek.  It's got F-L-A-V-O-R.  If you love Indian style food and prefer more tang and savory than sweet, than this is your sauce. It's delicious with lentils, falafel, chickpeas and couscous.  Mix it with Greek yogurt and you got yourself a fantastic healthy dip for grilled chicken skewers.

Recipe:  Chermoula Marinated Chicken Thighs with Couscous, Lemon and Feta

Chermoula Marinated Chicken Thighs


Moroccan Tomato Onion Relish

This relish is currently my favorite go-to sauce for a lot of meals.  It's so full of flavor and it's pretty low in sugar - 3 g per 2 tablespoons which is actually less than ketchup (ketchup has 8g per 2 Tbs).  It's perfect for braising chicken in a pan with a little bit of chicken stock and serving over brown rice.  When you are in a hurry and have cold grilled chicken breasts in the fridge just spoon this over top with feta cheese crumbles and serve on a bed of arugula (see below).  Full of aromatic Moroccan spices including cumin, coriander and ras el hanout, it is a great alternative to tomato sauce.  I also use it on turkey meatloaf, veggie burgers, mini chicken pizzas and spoon it over cabbage rolls.  

Recipe: Grilled Chicken Breast with Moroccan Tomato Relish and Feta

Grilled Chicken with Moroccan Tomato Relish | Wozz! Kitchen Creations



Ginger Soy Infusion Dressing & Marinade

Also a NYC fancy food show sofi gold winner, this sauce is a favorite among our customers.  It's not as thick and heavy as a traditional teriyaki style marinade.  It's light and layered with flavor.  We actually don't use soy sauce, we use organic tamari so it is gluten free and the base of this sauce is a homemade dashi stock (which is made from sea vegetables and spring water so it's packed with nutrients). We infuse the sauce with fresh hand chopped garlic, ginger and it's finished with toasty unhulled sesame seeds.  

This is one of our sweeter sauces and marinades so if you are looking to keep the sugar really low, just use a tablespoon or two, that is really all you need.  Everything in moderation. This sauce is absolutely delicious and when you just can't stand chicken breasts anymore, just drizzle a bit of this on them.  Your love of chicken will be renewed. This sauce can also be used with chicken broccoli stir-fry's, on steak tips, salmon and drizzled over sauteed greens like bok choy, kale and chinese broccoli. 

Recipe:  Chinese Chicken and Vegetable Chop Suey Stir Fry


Super Hot Chili Sambal 

Made with fresh chopped Thai chilis, fresh ginger, garlic and lemon, this is a great hot sauce. It's similar to sriracha.  So if sriracha is your go-to chicken condiment, give this a try. You won't be disappointed.  It's about 7/10 on the heat scale and it's packed with flavor and fresh ingredients.  It's low in sugar - 2.5 g per tablespoon.  



Cambodian Coconut Peanut Sauce

All I have to say is grilled chicken satay.  Just dip it a little bit.  We make this sauce with all natural peanut butter, creamy coconut milk, fresh lime and Thai spices - it's nutty and creamy with a nice bit of lime zing and chili kick.  It's a bit higher in calories 60 Calories per serving (2 Tbs) but if you want your chicken to taste good, this is it and you don't need a lot of it. Winner of this years NYC fancy food show sofi™ gold for outstanding cooking sauce and outstanding new product.  

Recipe: Chicken Satay with Cambodian Coconut Peanut Sauce

Coconut Peanut Dipping Sauce | Wozz! Kitchen Creations



Balsamic Blueberry Maple Vinegar 

This vinegar is so versatile.  Use it as a salad dressing or as a marinade.  It works well with all your white meats, turkey, chicken, pork and duck. This is a customer favorite - who doesn't love a good balsamic with their chicken, veggies and salads?  

Recipe: Grilled Chicken with Balsamic Blueberry Sauce

Grilled Chicken with Blueberry Sauce | Wozz! Kitchen Creations



Jamaican Jerk Pineapple Chutney

If you love jerk spice and grilled chicken, than this is your kind of chutney.  We use fresh grilled pineapple, sweet and spicy aromatic jerk spice, chili pepper spice and fresh mint in this condiment and it is awesome spooned over grilled chicken skewers, grilled chicken breasts, blackened fish and shrimp.  You can also fold it through a chicken and brown rice stir fry.


Strawberry Rhubarb Finishing Vinegar

Do you like summer salads with grilled chicken, nuts and berries?  If so, then try this.  You don't need any oil. Just drizzle a bit of this over top. It tastes like grandma's strawberry pie in a bottle.  Ahhhyeessss please

Recipe: Strawberry Salad with Grilled Chicken and Pecans

Strawberry Salad with Grilled Chicken and Pecans


Lemon Green Tahini Dressing 

This dressing is so healthy and super clean.  We make this with 100% lemon juice, sesame tahini, fresh dill, fresh greens and olive oil.  It's zingy, lemony, creamy and herbaceous. We don't use canola oil in any of our products and we only use non gmo ingredients.  There is no sugar added to this.  ZERO!  Only a little bit of fat from the sesame tahini and olive oil but both are "good for you" fats. This dressing is the bomb diggity for a healthy drizzle over chicken.  I use it over chicken skewers, grilled chicken salads with roasted veggies, and I use it instead of mayo for chicken salad lettuce wraps. It's one of my favorites!




Okay, so those are my picks for the best healthy condiments and sauces to go with chicken.  Try em out and let me know what you think!  And don't forget to instagram tag us in your photos! @wozzkitchencreations  We love to see what our customers are eating, it give us ideas. We are all in this boring chicken conundrum together right?


All content copyright of Wozz! Kitchen Creations.  Copyright infringement is strictly prohibited.




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The Best of Gourmet Gift Baskets, Gift Crates and Gift Boxes Start With The Maker.

Gourmet Gift Baskets, gourmet gift boxes, gourmet crates, plates and platters. Where should you start your search when there are so many great ideas out there. It's easy, It's all about whats on the inside, avoide the generic stuff.  Don't be fooled by an online store that classes themselves as "gourmet" and overcharge you for the privilage just by using the word gourmet in their name. You'll need to wade through these in your search for gourmet authenticity, but it's easy. As both a chef and myself a producer, I'll point out what I think are "red flags" in the gourmet world. So I have some simple questions for you to ask yourself as you browse, tips of what to look out for, and gourmet gift tricks to avoid. At the same time I'll give a shameless plug as to why we here at Wozz! think we are one of the best gourmet gift choices out there. Crafting by hand, the real deal. No middle men, no fillers, and no BS.

5 Quick Research Hacks to Remember

* Are the gourmet gift items available from a supermarket.

* Are all gourmet items useful or just mini sample sizes only.

* Is the packaging Eco friendly.

* Are these artisan products or mass produced co-packed items.

* Do any items in the gift basket support local producers, communities and farms.

Things to avoid.

A Bucket of Beer and Basket of Biscuits
The ultimate gourmet gift trap. This one comes in all shapes and sizes and is the main barrage of gourmet nonsense you get hit with online. $100 for a mixed six pack, an ice bucket and a bag of peanuts titled "fathers day gifts" or "man boxes" or something equally dubious. Rest assured they'll have something for mum too, in the tune of a basket holding nothing more than a box of cake mix, some shortbread cookies and raspberry jam from goodness knows where. All finished with a bow and wrapped in plastic. Everything in these buckets and baskets you can pick up from your local supermarket and are about as gourmet as a box of fruit loops and a choosy mums choice of peanut butter.


That's not how we roll, everything in our collections is unique, made with ingredients locally sourced and not available in supermarkets! Our flavor combinations sound gourmet and special because they are.


The Big Gourmet Gift Basket of Minis
You've seen this, a basket that looks huge and full to the brim with big jars and boxes all sprawled out in the product photo. Unfortunately, when you send as a gift directly to the receiver you might never know the truth. All those big jars are actually 4oz or smaller and more comparable to the single serve butter and jam you'll find served for an in flight meal than anything gourmet. They look great in a photo with a big gift basket or box as a backdrop, but completely useless to use. How can something be gourmet if you can't actually put it to use?

Rookie error.

Don't worry all our jars are the real deal, 12oz and designed to be used. We always include recipe cards and pairings that create a meal and an experience beyond simply receiving a gift in the mail.

Gourmet Gift Packaging and nothing Gourmet inside.
To be honest some of the packaging ideas out there are quite brilliant and a whole lot of fun in their opening, for the guy in your life anyway. For instance, you can buy these cans in Australia and the label reads "Canned Koala" It seems a little ominous at first. You tilt the can this way and that and realise the only way inside is obviously a can opener. Off you go digging in the second draw and begin the unusual unwrapping. Once inside you pull a fluffy toy out of the can and the joke comes full circle. I enjoy watching someone struggle with ten minutes of packaging for a bag of peanuts and couple strips of jerky as much as anyone. But we are talking gourmet and jerky and peanuts, just like a Koala stuffed in a can, might be a fun gift; in the same breath it's isn't very gourmet.

Our presentation is simple, clean, eco friendly and with attention to detail. No plastic, bubble wrap of foam peanuts. Just corrugated cardboard and locally sourced renewable wood curls. Presented with recipe cards and a note saying who the gift is from, even if you forget to write a note. We've got your back. A gourmet gift means from the farm, to chef to you and that's what we do.


Who's a Maker & who's a faker
For anything truly authentic always start with a maker. To often we get caught starting our search with the middlemen websites, resellers, and hawkers. You find the best wine at the vineyard, the freshest bread from the bakery and the finest cuts from your butcher. Why would the best gourmet gift choices come from anyone other than a true producers themselves. Simply having a brand's name on a co-packed product doesn't count either, not if you are looking for the best or even just good. Co packers don't process fresh ingredients. They buy processed purees and concentrates in buckets and bags from other factories, calling them "ingredients" and mix them all together and bottle them. I don't care if those ingredients say organic or Non GMO, the end result is still a sub-par product that has nothing to to with quality or gourmet.

Not us. We still source and peel fresh ingredients, we use no frozen purees, concentrates, citric acid, additives or flavors. We do not use copackers to mass produce and pump out crap. The owners of the company (that means me and the wife) make everything. We pay a fair price to our farmers, create thoughtful products with you in mind using other local ingredients. Our award winning products are known for their quality and innovation. At Wozz! we want to see that everyone wins, and that includes you.

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Sambal, Sriracha, Hot Sauce, Chili Paste? What's the Difference and Why it Matters.

Chili Paste, Sambal, Sriracha, Hot Sauce!!! What's it all about, which should I choose? Are they really that different? The answer is well yes and no. Yes they are all based on hot chili peppers and in their own right are all hot, but if it is character of flavor that drives your hot sauce obsession than the differences are like chalk and cheese.

Hot Sauces of the World

Let's break down some differences of the worlds hot sauces. The first noticeable differences between hot sauce, sambal, pastes and sriracha are simply their countries of origin.
Pastes: most all countries having a hot paste to call their own.
Hot sauce: or "hot salsa" being of the Americas
Sambal: versions being from Indonesia, Malaysia or Sri Lanka.
Sriracha: though being Thai in origins, most are more familiar with the bastardized American version of this sauce. 

Countries of origin directly influence ingredients typically used in each and in turn flavor profiles differ as a result. Asia using common ingredients like tamarind, shrimp pastes and ginger where the Americas typically use vinegar and fruits. Fermentation goes a long way to bring an umami funk to all these ingredients.
Finally, the method of "how is it made" goes a long way in how the ingredients are represented, presented and respected. Some are chunky, some are fresh straight pastes and many resemble a more ketchup type consistency.

Let's start with Pastes:

Chili Pastes: Most all countries have a version of a hot condiment or paste which is essentially just that, the local chili peppers of the region are ground into a paste via a mortar and pestle. From here they might be seasoned with only salt, a sweetener or one or two other herbs and spices and perhaps thinned to a more dipping sauce consistency or rounded out with a Umami ingredient like dried shrimp or through fermentation. Pretty much everything falls under the umbrella of chili paste and for anywhere you can stab your finger at the map, you'll find a complimentary hot condiment for that region. I've listed some favorites and a few lesser known. Every household will have it's own variation and family recipes of these. Some are sweet, others meaty or bright and fresh in flavor.

My Favorites.

Nam Prik Pao: Thailand. I love this bad boy. Classically Thai in that clash of sweet, sour, savory, umami and spice. A very sweet jammy medium heat paste. Great for seafood, noodles and stir-fry. Made chunky, with scallions, garlic, palm sugar, dried shrimp, and fish sauce which helps rounds out the sweetness with a salty savoriness. Great fun; unmistakable flavor, I love it!!! Found in Asian supermarkets labeled chili paste in soy bean oil, but plenty of recipes online to build your own.

Harissa: Tunisia. Another "more than just chili" chili paste. Full of cumin, fennel seed, caraway, garlic, sometimes tomato or lemon juice, usually roasted red pepper. Great for meats, seafood, eggs, and tagine. Our Moroccan Tomato Onion Relish is all this but without the heat. Full of flavor, an Australian favorite.

S'rug: Yemenite. Similar to South America chimichurri, and North Africa's Chermoula, by that I mean its a herb packed, bright and fresh hot sauce. Different by the fact it lacks the acid of a vinegar or preserved lemon as in the other two, but all are full of cumin, garlic, coriander seed, chili and fresh coriander and brought together with olive oil. A bright fresh full flavored paste. Think hummus, falafel and lamb as pairings for this one.

Gochujang: Korea. is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally, it has been naturally fermented for months even over years in large earthern pots outdoors. Once fermented, the gochujang resembles tomato paste in color and texture, and has a similar earthy sweetness punctuated by a bite of lingering heat from the red chiles. Gochujang is similar to sriracha in taste, but there are some key differences. Garlic is a major component in the making of sriracha, and you won’t find that same flavor in gochujang. What gochujang offers, though, is a big dose of umami that sriracha just doesn’t have. The fermentation of the glutamates in red chiles produces an almost meaty flavor in the background.

What about straight HOT Sauce

Hot Sauce: Americas. Although everything in this post is a hot sauce, when I hear "hot sauce" as the only name used, I think about it in the Caribbean, Louisiana sense of the word and by that I mean vinegar based.

Sometimes sugar is added along with fruit or vegetables and the variations on chili peppers used leads to a greater variance in heat or what is referred to as the Scoville scale. Some are thin, others resemble more a ketchup consistency like ancho chili paste. Earlier American versions of hot sauce often used a milder Tabasco or cayenne pepper where as Caribbean and South American versions used hot mustard and the very hot Scotch Bonnet or Habanero pepper and were often balanced by fruits or a little sugar.
Now I'm not here to listen to your hero's encounter of the hottest hot sauce you ever tried and how you had to sign a waiver before trying it and now your big man on campus... no. The common thread for me in all these hot sauces is that sour bite of cheap distilled vinegar hidden in there. With vinegar as the main preserving ingredient you basically have a product to be used to add heat for the sake of adding heat, it's rarely about the meal you are using it with or the peppers used, as much as it is just about how hot is the sauce that you are using. For me a traditional "vinegar-based" hot sauce (of which there are so many wonderful variations and flavors) are a great way to add heat to a finished meal. Although they can work in some dishes like wings or salsa; as a leading ingredient, they are notoriously difficult to cook with.

Take Americas earliest recognizable brand of hot sauce Tabasco. No matter what you do with it or where it's used, you can almost always taste that unmistakable vinegar flavor of Tabasco sauce. Don't get me wrong, that's all I want over my rich buttery scrambled eggs, but when it comes to cooking I'd rather use fresh chili or something else any day of the week. Most of these vinegar based hot sauces are at home in American and Tex-Mex styled cuisine. I think often due to the high sugar content in basting and barbecue style of cooking, the vinegar helps balance the sweetness in these sauces. For me, as a chef, when I attempt to use these vinegar based hot sauces on their own, that comes with it's problems.

Hot Salsa: Mexico. There is an exception though, well two actually. Mexico and New Mexico Hot Sauce or Hot Salsa. In both cases, vinegar is used sparingly or not at all. In Mexico's case the individual flavor takes precedence over it's heat, popular chili peppers include chipotles, jalapeño and Ancho along with Pasilla and Guajillo which make up the “holy trinity” widely used in mole sauces. Because many of Mexican traditional hot sauces or "hot salsa" are made from fresh ingredients and balanced and enhanced with the flavors of chili peppers, it makes them much easier to cook with. There is great respect to all the ingredients used and a freshness unsurpassed by a vinegar based hot sauce designed just for heat. New Mexio's two hot sauces often made more like a gravy and come in either red or green. The peppers are roasted skins removed and cooked with a roux made from lard and flour which thickens and brings the sauce together. Almost every traditional New Mexican dish will be served with one of these sauces.

How about Sriracha?

Sriracha: Thailand/USA The story begins in Thailand and it goes that a local woman named Thanom Chakkapak started making the popular sauce in the 1930's originally for her friends and family, but later released it commercially as Sriraja Panich. Traditionally, this Thai version of Sriracha hot sauce tends to be a bit tangier and runnier than what has become so popular in the states. The flavor enhancer consisting of chili peppers, distilled vinegar, garlic, sugar, and salt gets its namesake from the coastal city of Si Racha on the east coast of Thailand where it is commonly used as a dipping sauce for seafood. Originally fresh ingredients were ground down with a mortar and pestle.

The American version of Sriracha for me is more like a ketchup both in consistency, culture, flavor and method of preparation. Just like ketchup in that it has been so far removed from it's humble beginnings, by that I mean it has been processed from within an inch of it's life drowned in vinegar, sugar and salt, boiled thickened and bottled....  just exchange tomato for peppers. This might explain why America found it so very easy to embrace.

Despite being authentically Thai, in origin it would have to be one of the least Thai flavor profiles I think I can imagine. We usually associate Thai food with light fresh ingredients, sweet, sour and salty notes and chili. For me American Sriracha or rooster sauce is none of those things. It uses dried garlic, is heavily processed and its flavor, though hot is very muddy. Despite it's flavor it is much easier to be used than your usual vinegar based hot sauces. Lets face it, it's in everything over here from lollypops to pop corn. Thick enough for dipping, and a little squirt will add a nice little bit of heat with out completely changing the over all dish. For me Sriracha is always a bottle sitting lonely over in the corner of a Chinese restaurant on some tired fold out side table with the spare bottles of soy sauce. It is not very popular in Australia, I've never bought a bottle either as a chef or consumer and probably never will.


So What is Sambal Then?

Sambal: Indonesia, Malaysia or Sri Lanka. Sambal comes in many slight variations and with each is a variation in name. Sambal in it's simplest translation means chopped or ground. This fresh ground chili condiment is usually chunkier and full of seeds and texture and often with the addition of a sour, sweet or umami ingredient like lime, palm sugar, fish sauce or shrimp paste or a little bit of all. Usually served fresh, but can be cooked. Sometimes sweet, sometimes sour, hot or mild. Sometimes with the addition of tomato, herbs, fruit or spices. Some variations like ambal durian or Sambal tempoyak are fermented and aged creating wonderful depth of flavor while others made fresh and clean are sharper. The constant varieties and simple fresh ingredients and obvious lack of vinegar make Sambal a perfect companion to actually cook with and an essential addition to your pantry or culinary repetitoire.
Let's break down some variations, but there are hundreds more to explore and create.
The most recognizable;

Sambal Oelek (elek) A sambal in it's purest form and essentially just chopped chili with some variations calling for lime and/or salt. (bright red, thin and a little sharp in flavor)

Sambal Goreng 
Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. Crisp fried shallots and Umami of shrimp give this a nutty flavor, great for noodles .

Sambal uyah-lombok A kind of sambal which is only made from raw chilli and salt. Very simple and easy to made, and usually eaten with steamed rice and fried foods like fried chicken. Clean savory heat.

Sambal tauco A Sulawesi sambal, contains the Chinese tauco (an Indo Chinese sauce made from fermented yellow soybeans), lime juice, chili, brown sugar, and salt. Balance with an Umami richness.

Sambal rica rica A hot sambal from Manado region, it uses ginger, chili, lemon and spices. Suitable for barbecue meats. Higher fresh notes.

Sambal tumis Chili fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means "stir fry". Often the cooking oil is re-mixed with the sambal. A balanced, well rounded flavor.

Sambal lado mudo Literally a word for "green sambal". It is also known as sambal hijau or sambal ijo, also "green sambal". Sambal lado mudo, a West Sumatran specialty, used green chili, with dried shrimp, red shallots, garlic, and spices. It is one of those taste sensations that’s hard to beat with a unique fresh flavor that compliments the richness of Sumatran food so extremely well. The sambal is stir fried. 

Sambal setan A very hot sambal with Madame Jeanette peppers.  The name literally means "devil's sauce". (red brownish, very sharp)

That's why we choose a Sambal as our go to hot ingredient in our collection of condiments. We wanted something to be cooked with, with a balance of flavor, a medium high heat that will blend in and add heat to any type of cuisine, even if it's not Asian. What we took was the best of everything above to bring about a balance of flavor with a long palate. 

Super Hot Chili Sambal | Chili Sambal | Wozz! Kitchen Creations

We use fresh Fresno peppers, onion in place of shallots, 100% lemon and lime juice. High notes of ginger and warmer notes from garlic. For Umami we use an anchovy fermented fish sauce and a little sugar to bring it all together. What we have is a fresh clean tasting sambal, with a slight sweetness in the beginning, washed away by the citrus for a long full flavored, slow burn. This so that you can taste all the other ingredients before the heat kicks in after half a minute or so. We testify it is the perfect heat.... and don't get us wrong, it is quite hot.

Health and Nutritional Benefits:

and last but not least are they good for you?

  • Hot peppers and thus hot sauce are a great source of antioxidant such as vitamin-A, and flavonoids like ß-carotene, a-carotene, lutein, zea-xanthin, and cryptoxanthin
  • Chilies carry a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
  • Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that human body requires them from external sources to replenish.
  • Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of recommended daily allowance):

240% of vitamin-C (Ascorbic acid),
39% of vitamin B-6 (Pyridoxine),
32% of vitamin A,
13% of iron,
14% of copper,
7% of potassium,

Diabetes Prevention and Well Being

A study published in the July 2006 issue of "The American Journal of Clinical Nutrition" found that when participants consumed a meal with capsaicin and a meal without it, their insulin levels were more normalized after consuming the capsaicin meal than the plain meal. This was especially true for overweight participants. The study indicates that the habitual consumption of meals containing capsaicin may be useful in preventing meal-induced hyperinsulinemia, or increased insulin levels, which can lead to insulin resistance -- and Type 2 diabetes.

Adding hot sauce to your diet is good for your mental health too. Eating spicy peppers feels good. Capsaicin binds to pain receptors in the mouth and nose, which creates a burning feeling that gets passed along to the brain. The brain reacts by releasing endorphins, which are natural opioids that produce a feeling of well-being. So if your too old to hit the rave scene any longer than that spiritual explosion of endorphins you're looking for might be as easy as reaching for the hot sauce!

Recipe:  Poached Eggs with Wozz! Super Hot Chili Sambal 

Poached Eggs with Super Hot Chili Sambal Sauce

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The Ultimate Condiment For Your Burger says Yankee Magazine!

Sometimes when crafting condiments and sauces you reach that perfect balance of sweet and savory and immediately you know you struck gold. At least you are pretty sure you've crafted a masterpiece that is until you bring it to market and then you really find out.  Let me tell you, our customers are not shy, they say it like it is...if they like it, they gasp and swoon, tell their friends, and tell us over and over they think it's amazing ...which is always nice.  When they don't like something, they also gasp in a different kind of way, tell us over and over how much they don't like it and sometimes even dramatically spit it out (that's really nice)...but hey!  that's people and if it wasn't for those folks that either scream in excitement or gag in dismay we wouldn't know what our customers wanted and we certainly wouldn't have gained all the knowledge we have on the wide variations of people's palates.  Our product line goes from sweet to tangy with a lot of variants, spice, umami and depth in between.   We created a specialty food line of dramatic variation to meet the demand of everyone's taste.  BUT, for all taste testing we have done along the way, I do have to say this...

Our Triple Ale Onion Spread has become a star athlete in the Wozz! condiment world. There are very few who don't like this one and I have my dad to thank for this because if he gives it the green go ahead then we have all kicked a goal.  Let's just keep this short and sum it up to the fact that he is a bit opinionated about food...not in a pretentious dorky "foodie" kind of way but in a 5 year old "I don't want to eat that" kind of way.  So when he devoured a whole lot of triple ale onion spread slathered all over his steak we knew we were onto something...  

Triple Ale Onion Spread | Wozz! Kitchen Creations

We have always referred to our Triple Ale Onion Spread as the ultimate "man jam" for the summer grill...and about 90% of the time when a customer tastes it for the first time they say to me, "You know where I could see this going?" and of course, I don't want to ruin their "a ha! oprah moment" so I usually say "where?" with eyes wide open and of course I know they are going to say "A Burger!"  and so after years and years of this interaction with customers at tasting events and demos we were thrilled to hear the news that Yankee Magazine chose our Triple Ale Onion Savory Spread to be the condiment used on Vermont's Ultimate Burger Slider at this year's Vermont Cheesemaker's Festival.  It has been officially validated.


Vermont Ultimate Burger


We were in great company with the additional ingredients for the Ultimate Vermont Sliders which included Beef Patties from the Vermont Beef Industry Council,  6-Month Aged Cheddar Cheese from Shelburne Farms, Potato Slider Rolls from the Vermont Bread Company and Gourmet Horseradish and Maple Wholegrain Mustard provided by our friends at Green Mountain Mustard.  These juicy burgers were grilled to perfection on a state of the art Kenyon Grill.

And just a note...the Vermont Cheesemaker's Festival takes place every July at the beautiful historic Shelburne Farms on Lake Champlain.  It's a gathering of the best cheese makers and artisan purveyors of specialty foods in Vermont and in the country. It's one of our favorite events, orchestrated beautifully.  If you can attend one year, it's worth it, it's a great day out.

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Cooking with Condiments | Use Em Up, Add Authentic Flavor and Cut Your Cooking Time In Half

Cooking with Condiments.  How to use em up, add authentic flavor and make easy meals that cut your cooking time in half!

I get this all the time.  I bought a jar of your sauce but I am not sure what to do with it. 


First of all, our website has heaps of recipes so no excuse but let’s take a minute or two to talk about condiments and why they should be your best friend.   First of all most “true to their craft” artisan condiment makers like ourselves, strive to create the best authentic condiments we can, using fresh fruits and vegetables, quality spices, non gmo ingredients and have spent years developing recipes, so use us as your kitchen go-to. Most of our products, because they are savory rather than just sweet, are a perfect accompaniment to everything from simple roast chicken to stir-fry’s, noodles, salads and sandwiches. 

Now think about this.  You get home after a long day at work and you want to make Asian noodles, just like you had the other day at that Japanese lunch spot….you kind of know how to make an Asian style dressing to put on noodles. Maybe a little soy mixed with sesame?  Add some fish sauce?  Oh wait, you think to yourself, do I need rice wine vinegar and fresh ginger?  Oh forget it!  You are tired, don’t have any vinegar or ginger on hand and you definitely don’t want to run to the grocery store.  Sound familiar?  Now here is where we come in.  Take our Ginger Soy Infusion Dressing and pour over noodles.  Done.  It’s got all the above and then some…we start with Dashi stock, add fresh ginger, organic tamari, saki, fresh garlic, unhulled sesame seeds…. You see we just made your dinner go from…recipe hunting, ingredient buying and stressful to easy peasy Japanesey!  And our dressing is authentic and all natural, just read our ingredients.


Scenario number 2.  Chicken.  Boring Chicken Again?  What am I going to do with these chicken thighs tonight?  Hmmm…Do you want to make caramelized onion chicken with rosemary and potatoes…yes, yes you do BUT, you don’t want to chop onions, cry, ruin your eye makeup and then caramelize onions for 20 minutes before you even think about baking your chicken so instead you add Wozz! Triple Ale Onion Spread to your chicken thighs with some potatoes and pop em in the oven for 20 minutes.  YUP. 

Caramelized Onion Ale Chicken | Wozz! Kitchen Creations


That’s condiments.  Wait… at least that’s Wozz! Condiments.  Let’s not stoop so low to be compared to ketchup, because we are far ahead of the curve of corn syrup and canned tomatoes…we are a whole lot of fresh local ingredients, bold spices, no concentrates or gunk wrapped up into a whole lot of hard work in the kitchen and some real handcrafted love and care is added to each and every jar that may be sitting in your fridge right now.

Wozz! Kitchen Creations | Gourmet Food Online

Some may say, but I can make all that myself….sure you can but do you always want to?  Some say, I can make it better, I challenge that.  But hey…if you are a condiment champion, we’ll rise to the occasion. :) We spend hours painstakingly perfecting our recipes, sometimes we are in the kitchen for 12 hours making 1 batch of product.  Some say but mine are healthier.  We source a variety of our ingredients from local farms, use local 100% local maple syrup, fresh vegetables, fresh herbs, super spices including coriander, turmeric, paprika, fresh ginger and garlic.  We use only apple cider vinegar and fresh lemon juice to acidify our products, no purees or concentrates so If you are worried about them not being clean…you can stop worrying. If you would rather make all your sauces from scratch than that is ideal, of course!  but we just make it easier for you.  If you are worried about sugar, please know that because most of our condiments are savory rather than sweet that they are pretty low in sugar.  Our Kiwi Lime Salsa Verde has no added sugar, our Thai Orange Ginger Relish, Moroccan Tomato Onion Relish and North African Chermoula Dressing and Marinade are just a few others that are very low in sugar compared to most other jams and spreads on the market.  


Unless you only put a squeeze of lemon on everything…then yes maybe we are not for you.  But if you want full flavor and weeknight dinners that give you those memories of your travels around the globe but take less than 30 minutes to make than look no further than Wozz!

From burger toppings to salad drizzles to salmon marinades to chicken dinners to shrimp stir-frys to grilled pork chops, our condiments and sauces take your boring ole dinners and transform them into a unique tasting experience that takes no time at all and makes you look like a pro in the kitchen.

Want to make Japanese Sesame Beef and Broccoli?  All you need is Wozz, beef and broccoli.  Think about how you would make it from scratch. 

Think about it….



I bet I got most of you stumped….well unless you are an Asian cook connoisseur….if you are than good on ya.

Japnese Sesame Beef and Broccoli | Wozz! Kitchen Creations


Break out those condiments folks.  Open that bottle and pour it in the pan with your favorite meat, seafood or veggies. Cook and Serve. Garnish with parsley or a kale leaf if you must! ;) 

Cooking with condiments is easy, and with the rise of artisan food makers, it’s not unhealthy, it’s not generic, it’s not hard.  It’s easy, delicious and it will awaken your palate!  No one wants to eat another baked chicken breast dipped in ketchup.  No one wants to empty their kitchen cupboard at 7 at night looking for 18 ingredients to make an Asian stir-fry sauce.  So don’t!  All you have to do is buy Wozz!, eat Wozz! and repeat. And if you are stuck for ideas….just check out our recipes!


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The Best Condiments For the Summer Grill | Our 6 Picks

It's late July...high season summer.  My favorite time of year.  The fans are on, the windows are open, the nights are warm, the beer is cold, the pool is clear, the garden is growing and the grill is on...

We've spent many a nights on our front porch grilling with the added deliciousness of some Wozz! condiments and we've picked our favorite 6 sauces for the summer grill. Not all of them are to be used as a marinade, a couple more like a condiment, but they are absolutely delicious condiments to dollop on all things grilled, be it, meat, seafood or veggies.  So here are our picks for the Wozz! Summer Grilling Sauce Collection.

First and foremost, Our Triple Ale Onion Spread, because it's THE burger condiment.  It is truly the best condiment for your burger.  Sweet caramelized onions and garlic are slowly cooked down and infused with 3 artisan ales that leaves the palate with just a little hoppy kick. It's was born for burgers.  Yankee Magazine just featured it on "The Ultimate Vermont Burger Slider".  All you need is a juicy burger, some melted cheddar and then a big ole dollop of our Triple Ale Onion Spread. 

Triple Ale Onion Spread | Wozz! Kitchen Creations

Next, let's talk about our Spicy Tomato Kasundi Ketchup.  It's ketchup but it's a step above and aside your regular ketchup.  It's savory with a hint of sweet and infused with a medley of Indian spices and a bit of chili heat.   It's spicy but it's the right spicy, it leaves just a little tingle on the tongue, not knock your face off heat.  It's about full on flavor with this one.  Try it on a burger, hot dogs, sausage, grilled potatoes, steak, grilled get the's pretty versatile.  It's ketchup, globally inspired.  and you can use this before or after grilling.  

Spicy Tomato Kasundi Ketchup | Burger Condiments | Wozz! Kitchen Creations

If you love lamb, you must try our North African Chermoula  Dressing & Marinade.  It did just win the NYC sofi GOLD last month so I am not exxagerating about how the flavor of this will knock your socks off.  It's lemony, spiced and bold and the acidity cuts through the fattiness of lamb which makes it just the perfect pairing.  It's bursting citrus notes also make it ideal for seafood.  Traditionally Chermoula is a spice blend in a paste form that originates from Morocco and is used on fish.  We switched up the traditional chermoula concept of a paste and made this truly outstanding dressing.  One of my favorite ways to use this is to mix it with a bit of greek yogurt and serve it with grilled lamb and grill toasted naan bread.  

Grilled Lamb Chops with Chermoula | Wozz! Kitchen Creations

Spicy Summer Mango Chutney.  Doesn't the name just say it all.  Summer,'s the perfect chutney for this time of year.  Fresh mango gives it that straight from the tree mango sweetness that you can't replicate using green mango.  It's amazing on these grilled pork chops and beautiful with grilled swordfish and atop chicken burgers.

Grilled Pork Chops with Mango Chutney | Wozz! Kitchen Creations

Jamaican Jerk Pineapple Chutney screams screams hot days, ocean waves, fresh fish off the boat, rum cocktails....We grill up fresh chopped pineapple, add sweet jerk spice and fresh mint.  This chutney is amazing on grilled shrimp, on tacos, on grilled blackened fish, on grilled turkey burgers and perfect for a backyard sausage sizzle.

Grilled Shrimp Tacos with Jamaican Jerk Pineapple Chutney

If you are looking for an authentically made Asian style marinade that rocks the summer grill, then look no further than our Ginger Soy Infusion Dressing and Marinade.  This Japanese style dressing is the real deal, the ingredients say it all, we use dashi stock, fresh ginger, organic tamari, saki wine, unhulled sesame seeds, this is Asian marinade perfection.  It's one of our best sellers...and we've done everything from grilled chicken skewers to grilled shrimp to grilled eggplant with this one.  Drizzle over salmon and swoon.

Grilled Chicken Skewers with Ginger Soy Marinade

Well what more can I say...these are our top 6 picks for the summer grill and we have them all bundled up in a sale collection for you to try em out.  We only have a couple months left before old man winter sneaks up on us so enjoy those summer nights, get the grill out, invite some friends over, turn up the radio and eat some good food!

Summer Grilling Sauces | Grilling Condiments | Wozz! Kitchen Creations


Shop Wozz! Grilling Sauces Collection SALE!  



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Thai Peach Basil Salsa is Back!

Thai Peach Basil Salsa

We are excited to announce that our Thai Peach Basil Salsa is back for a limited time!   We make this salsa once a year using only fresh summer peaches, fresh basil and Thai chili spice.   This salsa, I have got to tell you is a labor of love.  Every peach is pitted and hand cut by us.  It's a lot of work which is why we do 1 big batch and call it good until the next peach season arrives!   So get in while the gettin's good!   It's delicious atop grilled swordfish, mahi mahi, pork chops, duck, on these killer chicken tacos and with plain ole tortilla chips.  

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