{"id":175,"date":"2013-09-03T16:37:16","date_gmt":"2013-09-03T14:37:16","guid":{"rendered":"http:\/\/blog.beringen.nl\/?p=175"},"modified":"2025-05-17T19:48:37","modified_gmt":"2025-05-17T17:48:37","slug":"rode-bessen-chutney","status":"publish","type":"post","link":"https:\/\/blog.beringen.nl\/?p=175","title":{"rendered":"Rode bessen chutney"},"content":{"rendered":"<p>Eens wat anders dan jam! Lekker bij stoofvlees!<br \/>\n<!--more--><br \/>\n<a href=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_1442291.jpg\"><img decoding=\"async\" title=\"20130903_144229.jpg\" class=\"alignnone size-full\" alt=\"image\" src=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_1442291.jpg\" \/><\/a><\/p>\n<p>Ingredi\u00ebnten :<\/p>\n<p>500 gr geritste rode bessen<br \/>\n3 in ringen gesneden rode uien<br \/>\n2 eetl basalmico azijn<br \/>\n4 eelt rode wijnazijn<br \/>\n200 gram lichtbruine basterdsuiker<br \/>\n1 cm gember, geraspt<br \/>\n8 verse peperkorrels geplet<br \/>\nZout<\/p>\n<p>Alles in de pan behalve zout en peper, aan de kook brengen en dan op smaak maken met peper en zout.<br \/>\n40 min zachtjes laten pruttelen, wel af en toe roeren.<\/p>\n<p><a href=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_1446151.jpg\"><img decoding=\"async\" title=\"20130903_144615.jpg\" class=\"alignnone size-full\" alt=\"image\" src=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_1446151.jpg\" \/><\/a><\/p>\n<p>Na 20 min<\/p>\n<p><a href=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_1507301.jpg\"><img decoding=\"async\" title=\"20130903_150730.jpg\" class=\"alignnone size-full\" alt=\"image\" src=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_1507301.jpg\" \/><\/a><\/p>\n<p>na 40 min<\/p>\n<p><a href=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_152407.jpg\"><img decoding=\"async\" title=\"20130903_152407.jpg\" class=\"alignnone size-full\" alt=\"image\" src=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_152407.jpg\" \/><\/a><\/p>\n<p><a href=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_153733.jpg\"><img decoding=\"async\" title=\"20130903_153733.jpg\" class=\"alignnone size-full\" alt=\"image\" src=\"http:\/\/blog.beringen.nl\/wp-content\/uploads\/2013\/09\/wpid-20130903_153733.jpg\" \/><\/a><\/p>\n<p>Klaar! In schone hete potten gieten, niet op een stenen aanrecht zetten, maar op een houten plankt. de potten moeten wel gesteriliseerd zijn, bv door ze uit te koken, eerst met soda omwassen en dan nog in een pan met water laten koken. of in de vaatwassen te zetten, mijn voorkeur gaat naar eerst Laat hem zeker 8 weken in een donkere niet warme kast.0\/kelder , daardoor wordt ie lekkerder,\u00a0 als ie meteen gebruikt gaat worden, dan is deze nog een paar dagen houdbaar in de koelkast.<\/p>\n<p>Lekker met stoofpot of met een varkenshaas.\u00a0 Gegrilde kip! <\/p>\n<p>Smakelijk eten!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eens wat anders dan jam! Lekker bij stoofvlees!<\/p>\n","protected":false},"author":1,"featured_media":167,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[55,53,54],"class_list":["post-175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-koken","tag-basalmicoazijn","tag-chutney","tag-rode-bessen","column","twocol","has-thumbnail"],"_links":{"self":[{"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=\/wp\/v2\/posts\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=175"}],"version-history":[{"count":2,"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=\/wp\/v2\/posts\/175\/revisions"}],"predecessor-version":[{"id":180,"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=\/wp\/v2\/posts\/175\/revisions\/180"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=\/wp\/v2\/media\/167"}],"wp:attachment":[{"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.beringen.nl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}