{"title":"Easton Reed","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed, Gourmet Sauces from Ryan's Specialties\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eEaston Reed is the gourmet brand from Ryan's Specialties in Augsburg, the company behind American Heritage. Under this name, they produce barbecue sauces, ketchups, fruit chutneys, organic maple syrup, Scottish shortbread, and popcorn—cooked in Europe and inspired by American cuisine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEaston Reed\u003c\/strong\u003e is a gourmet brand from Augsburg, developed by Ryan's Specialties, the company that has been bringing American delicacies to Germany for over twenty years. While the recipes are inspired by American cuisine, they are cooked in Europe. The brand's motto appears on every label: \"Crafted for the Love of Food.\"\u003c\/p\u003e\n\n\u003ch3\u003eThe name comes from a family story\u003c\/h3\u003e\n\u003cp\u003eEaston Reed is not a company name or a place, but a character that embodies the brand's philosophy.\u003c\/p\u003e\n\u003cp\u003eThe story released by the company about the brand is about a man who loved to cook, not for the sake of perfection, but to bring happiness to the people at his table. In this narrative, passing on a recipe means passing on a piece of memory, and that is exactly what the brand name aims to represent.\u003c\/p\u003e\n\u003cp\u003eRyan's Specialties leaves it open whether this grandfather truly existed, and we do the same. However, the reality behind the brand is quite concrete: an importer based in Augsburg's Martinipark that has been bringing sauces, syrups, and confectionery from North America to German shelves for over two decades.\u003c\/p\u003e\n\u003cp\u003eThe company carries established US brands under the name American Heritage and its own line under Easton Reed. Sabine Ryan leads the company, which handles both distribution and recipe development.\u003c\/p\u003e\n\u003cp\u003eTwo decades of importing have resulted in precise knowledge of which American flavor profiles resonate in German kitchens and which do not. This experience is now in every bottle of the brand's own line, from the selection of ingredients to determining how sweet a barbecue sauce should be for the local palate.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, fruit, and honey from the sauce range\u003c\/h3\u003e\n\u003cp\u003eThe sauces come in slender 260 ml glass bottles and cover the entire spectrum of the American barbecue shelf.\u003c\/p\u003e\n\u003cp\u003eThe Ribhouse BBQ Sauce represents the classic school of thought with tomato, brown sugar, and molasses, just as it appears on tables in rib houses across the Midwest. Alongside it is the mild Honey BBQ Sauce, which contains no heat and is therefore also a hit with children.\u003c\/p\u003e\n\u003cp\u003eThings get a bit livelier with the Honey Chili Barbecue Sauce, where a red chili paste provides warmth without burning. The Maple Chipotle Sauce pairs Canadian maple syrup with smoked chili, combining sweetness with smoke. Smoky, sweet, spicy—the shelf is organized in that order.\u003c\/p\u003e\n\u003cp\u003eThings get fruitier with the Peach Whiskey Sauce, featuring peach purée and a splash of Scotch whisky, and the Raspberry Chipotle Sauce, which pits raspberry against smoke and pairs surprisingly well with cheese.\u003c\/p\u003e\n\u003cp\u003eThe Apple Onion Fig Sauce with black figs, apples, and balsamic vinegar is the most elegant in the series and belongs more on a cheese board than at the grill. The Ginger Teriyaki Sauce shows an Asian inspiration, with Japanese soy sauce and caramelized ginger that plays to its strengths in the wok.\u003c\/p\u003e\n\u003cp\u003eAll eight varieties are formulated to be distinct from one another, rather than just slightly variations of a single recipe. If you would like an overview, you can find the entire series on our \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ Sauces\u003c\/a\u003e shelf, alongside the other brands in our range.\u003c\/p\u003e\n\n\u003ch3\u003eFine pairings for the cheese board\u003c\/h3\u003e\n\u003cp\u003eUnder the name \"Fine Pairing,\" Easton Reed offers fruit chutneys, where each variety has its own specific spice accompaniment.\u003c\/p\u003e\n\u003cp\u003eCranberry meets ginger and cinnamon; peach meets thyme and maple syrup; cherry meets red wine and black pepper. Plum gets anise and bitter orange; blueberry gets rosemary; and the raspberry is even paired with onion and balsamic vinegar. The idea behind it is always the same: a fruit, a partner, and both should elevate each other.\u003c\/p\u003e\n\u003cp\u003eThe jars contain 230 grams and are designed for exactly what is missing alongside a strong cheese: a fruity acidity that lightens the bite. They work just as well on crostini, with game, or with a festive roast, and during the darker months, the cranberry variety particularly stands out—one jar lasts for several evenings.\u003c\/p\u003e\n\u003cp\u003eThe shelf is rounded out by a savory Sweet Honey Mustard, creamy and mild, as well as a ketchup series with significantly more character than the usual bottles.\u003c\/p\u003e\n\u003cp\u003eThe selection ranges from Farmhouse Ketchup to a barbecue variant, a banana ketchup, and a Truffle Ketchup with a hint of truffle. If you enjoy such accompaniments, you can find the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutneys\u003c\/a\u003e and our entire \u003ca href=\"\/en\/collections\/ketchup\"\u003eketchup\u003c\/a\u003e range nearby.\u003c\/p\u003e\n\n\u003ch3\u003eMaple syrup, shortbread, and popcorn\u003c\/h3\u003e\n\u003cp\u003eThe sweet side of the brand begins with organic-quality maple syrup, bottled in 250 ml glass bottles.\u003c\/p\u003e\n\u003cp\u003eIt is available as \"Amber Rich Taste\" with a mild, round flavor and as \"Dark Robust Taste\" with a stronger caramel note, plus a variant with cranberry. On pancakes, in porridge, or over fried bacon, the difference between the two grades is apparent from the very first spoonful.\u003c\/p\u003e\n\u003cp\u003eIn addition, there is Scottish shortbread in three varieties: classic butter, salted caramel, and chocolate chip, each in a 175-gram pack. The biscuits are also available as a set if you want all three varieties on the coffee table, and this selection quickly becomes a great gift.\u003c\/p\u003e\n\u003cp\u003eEaston Reed packs popcorn in small 60-gram bags, coated with either almond brittle, maple, or cocoa. It is much more finely seasoned than the cinema popcorn that usually comes to mind. For an evening on the couch, one bag is enough for two people, and because the bags are small, they also make a great addition to a gift basket.\u003c\/p\u003e\n\u003cp\u003eNut spreads are also part of the assortment, including a cream made from hazelnuts, dates, and raw cocoa, as well as creamy and crunchy peanut butter, both without palm oil. A cotton bag featuring the brand's logo completes the picture, showing that Easton Reed is intended as a brand rather than just a collection of individual items.\u003c\/p\u003e\n\n\u003ch3\u003eCooked in Europe, inspired by America\u003c\/h3\u003e\n\u003cp\u003eThe fact that the sauces are produced in Europe is not a minor detail, but a decision with a history.\u003c\/p\u003e\n\u003cp\u003eRyan's Specialties developed the line after changes in EU import regulations made some popular items from the United States difficult to obtain. Instead of leaving these gaps on the shelf, the company recreated the flavor profiles it has known from two decades of importing.\u003c\/p\u003e\n\u003cp\u003eThey were newly formulated using European ingredients and according to European standards. This can be verified on every label. As a result, the ingredient lists are longer and more precise than some US originals, and the nutritional information is fully provided.\u003c\/p\u003e\n\u003cp\u003eFor you, this means familiar American aromas, labeling according to European standards, and significantly shorter distances to the warehouse than sea freight entails. Availability is no longer tied to customs issues either. The brand's organic items, primarily the maple syrup, are monitored by the eco-inspection body with the number DE-ÖKO-037.\u003c\/p\u003e\n\u003cp\u003eRyan's Specialties, based in Augsburg's Martinipark, is responsible for the brand; this is where the recipes are developed, the labels are checked, and the batches are approved. If you want to compare the American original, you can find it at \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen\u003c\/a\u003e from Maine. You can see what we currently have in stock from the brand in the product grid below.\u003c\/p\u003e","products":[{"product_id":"easton-reed-ribhouse-bbq-sauce","title":"Ribhouse BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eRibhouse BBQ Sauce by Easton Reed for long barbecue evenings\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRibhouse BBQ Sauce by Easton Reed is a dark barbecue sauce made from brown sugar, tomato paste, and molasses, just like the kind found on tables in American rib houses. Roasted garlic and smoked vinegar give it the depth that belongs on ribs, pulled pork, and burgers.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRibhouse BBQ Sauce\u003c\/strong\u003e is the classic grill sauce from Augsburg-based Easton Reed, bottled in slim 260-milliliter glass bottles. \"Ribhouse\" means rib house, and that is exactly where its inspiration comes from. Brown sugar is at the top of the ingredient list, followed by water, double-concentrated tomato paste, spirit vinegar, and molasses. Pineapple juice concentrate rounds out the sweetness, and the smokiness is provided by smoked spirit vinegar, for which others would have to resort to artificial flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eDark syrup with smoke and roasted garlic\u003c\/h3\u003e\n\u003cp\u003eThe sauce pours thick and deep dark brown from the spoon, and the scent of roasted garlic fills the room the moment you open the bottle, without having to look for it. Anyone tasting it for the first time will immediately notice that there is more going on here than in an ordinary store-bought tomato sauce.\u003c\/p\u003e\n\u003cp\u003eOn the meat, the molasses comes through first, a warm, almost licorice-like sweetness. White sugar cannot achieve this kind of depth. Behind it, tomato and spirit vinegar work against it, keeping the sauce balanced so that it still tastes appetizing even after the third rib.\u003c\/p\u003e\n\u003cp\u003eSweet, smoky, savory—the flavor builds in that order, and in the end, the garlic lingers as a long finish. On a hot grill, the sauce thickens into a glossy glaze within a few minutes that sticks to the meat instead of dripping into the coals.\u003c\/p\u003e\n\n\u003ch3\u003eOn ribs, in pulled pork, under a burger\u003c\/h3\u003e\n\u003cp\u003eIts true stage is the grill, but it handles the oven and the skillet just as well if the weather doesn't cooperate on the weekend. Brush it onto ribs during the last ten minutes so the sugar caramelizes without becoming bitter.\u003c\/p\u003e\n\u003cp\u003eMix it into pulled pork after shredding to bind the dry fibers back together. Burgers and sausages take it as a dip on the side, with no further preparation needed. Drizzled over baked potatoes, corn on the cob, and sweet potato wedges, it turns a side dish into the reason the plate gets finished first.\u003c\/p\u003e\n\u003cp\u003eFor a fruitier evening, try the \u003ca href=\"\/en\/products\/easton-reed-peach-whiskey-sauce\"\u003ePeach Whiskey Sauce\u003c\/a\u003e, for something significantly milder the \u003ca href=\"\/en\/products\/easton-reed-honey-bbq-sauce\"\u003eHoney BBQ Sauce\u003c\/a\u003e, and for those who like smoke with maple sweetness, reach for the \u003ca href=\"\/en\/products\/easton-reed-maple-chipotle-sauce\"\u003eMaple Chipotle Sauce\u003c\/a\u003e. The entire range is available on the \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ Sauces\u003c\/a\u003e shelf.\u003c\/p\u003e\n\n\u003ch3\u003eMolasses is the dark remains of sugar\u003c\/h3\u003e\n\u003cp\u003eMolasses is created when granulated sugar is extracted from boiled-down sugarcane juice, leaving behind a dark, viscous syrup that for a long time nobody wanted. Everything that white sugar lost on its way to becoming a crystal collects in this residue.\u003c\/p\u003e\n\u003cp\u003eMinerals, roasted notes, and a slightly bitter edge give it its character, which is why American barbecue kitchens have been reaching for it for generations. Only molasses gives a barbecue sauce its dark color and long-lasting finish.\u003c\/p\u003e\n\u003cp\u003eAt Easton Reed, it sits alongside brown sugar—which itself already contains molasses—and invert sugar syrup, which keeps the sauce smooth. The line was developed by Ryan's Specialties in Augsburg, the company that has been bringing American delicacies to Germany for over twenty years. In addition to the sauces, the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e includes chutneys, ketchup, and maple syrup.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479877513550,"sku":"049HER0149","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-ribhouse-bbq-sauce.png?v=1787649212"},{"product_id":"easton-reed-honey-bbq-sauce","title":"Honey BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed Honey BBQ Sauce, mild and honey-sweet\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed Honey BBQ Sauce is the mildest barbecue sauce in the range, crafted from double-concentrated tomato paste, real honey, and brown sugar. It contains no heat and no smoky notes, making it a perfect fit for any table, especially when children are dining.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHoney BBQ Sauce\u003c\/strong\u003e is the honey-based barbecue sauce from Easton Reed in Augsburg, bottled in 260-milliliter glass jars. Double-concentrated tomato paste, real honey, and brown sugar form the core of the recipe, complemented by mustard, apple cider vinegar, garlic, and onion. A final touch of cumin adds a warm note that sets the sauce apart from ordinary ketchup.\u003c\/p\u003e\n\n\u003ch3\u003eSoft sweetness with tomato and cumin\u003c\/h3\u003e\n\u003cp\u003eThe sauce is thick and glows with a warm reddish-brown color that looks like an afternoon at the grill even while still in the jar. It flows slowly from the spoon and clings to the meat without the need for a brush. If you pour it over a hot piece of chicken, you can watch it set within seconds.\u003c\/p\u003e\n\u003cp\u003eHoney provides the first impression—round and without sharp edges—and lays softly over the concentrated tomato. Apple cider vinegar provides balance from beneath, preventing the sweetness from becoming cloying, keeping the sauce light even though it tastes rich.\u003c\/p\u003e\n\u003cp\u003eOnly at the very end does the cumin emerge with a warm, slightly earthy spice that makes all the difference compared to any random barbecue sauce. Soft, sweet, and savory: that is the order of flavors, with no heat appearing at any point.\u003c\/p\u003e\n\n\u003ch3\u003eFor chicken wings, fries, and grilled vegetables\u003c\/h3\u003e\n\u003cp\u003eThis sauce is the uncomplicated companion for anything that comes quickly from the grill to the plate without needing much preparation. Chicken wings can be tossed in it and grilled briefly one last time until the honey sets and gains a shine.\u003c\/p\u003e\n\u003cp\u003eBurgers benefit from a spoonful under the slice of cheese, and sausages only need a small ramekin of it on the side anyway. It works just as well with fries, potato wedges, and roasted vegetables, and as a glaze for chicken legs from the oven, it eliminates the need for any other seasoning.\u003c\/p\u003e\n\u003cp\u003eThose who prefer more liveliness can reach for the \u003ca href=\"\/en\/products\/easton-reed-honey-chili-barbecue-sauce\"\u003eHoney Chili Sauce\u003c\/a\u003e from the same line; for something bolder, there is the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eRibhouse BBQ Sauce\u003c\/a\u003e. Those wanting to try both styles can find them side by side in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHoney keeps the sauce on the meat\u003c\/h3\u003e\n\u003cp\u003eIn a barbecue sauce, honey is far more than just a sweetener, as it significantly determines how the sauce behaves on hot food. Anyone who has seen a pure sugar sauce burn knows the difference.\u003c\/p\u003e\n\u003cp\u003eBecause fructose caramelizes faster than crystal sugar, a honey-based sauce sets even under moderate heat, forming the glossy layer that American pitmasters call a \"glaze.\" It remains supple instead of turning into a hard crust and retains the taste of honey rather than just caramel.\u003c\/p\u003e\n\u003cp\u003eThe recipe is built exactly on this premise: honey accounts for seven percent of the ingredients list, while the brown sugar alongside it provides a darker color and a hint of molasses. The range is developed and bottled in Europe by Ryan's Specialties at the Martinipark in Augsburg. What else belongs on the grill can be found on our \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ sauce\u003c\/a\u003e shelf.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479884165454,"sku":"049HER0150","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-honey-barbecue-sauce.png?v=1787648868"},{"product_id":"easton-reed-honey-chili-barbecue-sauce","title":"Honey Chili Barbecue Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed Honey Chili Barbecue Sauce with a gentle heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed’s Honey Chili Barbecue Sauce pits honey against red chili. Tomato paste and brown sugar form the smooth base, while a paste made from salted chilies provides a kick that warms rather than burns.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHoney Chili Barbecue Sauce\u003c\/strong\u003e is the honey-chili sauce from Augsburg-based Easton Reed, bottled in 260 ml glass jars. Following sugar, water, and double-concentrated tomato paste are honey, brown sugar, and a red chili paste. Mustard, apple cider vinegar, garlic, and cumin round out the recipe and provide a savory foundation.\u003c\/p\u003e\n\n\u003ch3\u003eFirst honey, then a warm trace of chili\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the sauce looks like its mild sibling—dark red and thick—but what happens in the mouth is a different story. The difference only becomes apparent after swallowing, and then very clearly so. When cooking with it, you barely notice it anyway because it behaves exactly like the mild version.\u003c\/p\u003e\n\u003cp\u003eFirst, the honey comes through, soft and round, followed immediately by the tomato with its concentrated fruit acidity. The chili makes itself felt after a delay of one or two seconds and lingers as a pleasant warmth at the back of the mouth, without anyone needing to reach for water.\u003c\/p\u003e\n\u003cp\u003eSweet, fruity, mildly spicy—everything builds up in this order, and the cumin adds a warm underlying note. Experience shows that those who usually avoid heat generally get along well with this dosage.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilled meat, finger food, and cheese\u003c\/h3\u003e\n\u003cp\u003eThis sauce is the all-rounder for evenings when many different snacks are on the table at once and everyone helps themselves to what they like. Chicken wings, spareribs, and burgers take it straight from the brush without any need for further marinade.\u003c\/p\u003e\n\u003cp\u003eSandwiches and wraps benefit from it as a spread, it serves as a dip for fries and sweet potato wedges, and on a piece of young Gouda or cream cheese, it proves that honey and chili also work well alongside dairy products. Even grilled pineapple slices and roasted cashews go surprisingly well with it, because the sweetness of the sauce finds an echo there.\u003c\/p\u003e\n\u003cp\u003eFor a version without any heat, try the \u003ca href=\"\/en\/products\/easton-reed-honey-bbq-sauce\"\u003eHoney BBQ Sauce\u003c\/a\u003e; for a fruity-smoky option, check out the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eRaspberry Chipotle Sauce\u003c\/a\u003e. The rest of the house displays the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eChili paste brings fruit, not just heat\u003c\/h3\u003e\n\u003cp\u003eThis recipe contains neither dried pods nor powder, but rather a paste made from salted red chilies, and this difference is palpable. It determines how the heat is perceived in the mouth.\u003c\/p\u003e\n\u003cp\u003eDried chili primarily provides heat, whereas a pickled paste also brings the fruitiness of the ripe pod, along with a slight acidity from the pickling process. That is why the heat here feels juicy instead of dusty and coats the sauce instead of overpowering it.\u003c\/p\u003e\n\u003cp\u003eAt five percent content, the paste remains clearly in the background behind the honey and tomato, which is exactly where it belongs. The sauce was developed by Ryan's Specialties in Augsburg and is produced in Europe. Further companions for the grill can be found in our collection of \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ sauces\u003c\/a\u003e, ranging from mild to intensely spicy.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479884329294,"sku":"049HER0151","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-honey-chili-sauce.png?v=1787648629"},{"product_id":"easton-reed-maple-chipotle-sauce","title":"Maple Chipotle Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed Maple Chipotle Sauce with Maple and Smoke\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed Maple Chipotle Sauce combines maple syrup with ground chipotle chili. Molasses and invert sugar syrup give the sauce its depth, paprika and curry powder its spice, and the smoke from the smoked chili carries it through to the very last bite.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMaple Chipotle Sauce\u003c\/strong\u003e is the maple-chipotle sauce by Easton Reed from Augsburg, bottled in 260-milliliter glass bottles. Water, sugar, and double-concentrated tomato paste are followed by brown sugar, maple syrup, brandy vinegar, and molasses. Soy sauce, roasted onions, and ground chipotle chili give the sauce the character that distinguishes it from a simple barbecue sauce.\u003c\/p\u003e\n\n\u003ch3\u003eCaramel, smoke, and a hint of curry\u003c\/h3\u003e\n\u003cp\u003eThe sauce drips dark and velvety from the spoon, and the aroma is reminiscent of a campfire that has just burned down and is still quietly glowing. You perceive it with your nose long before the first spoonful hits the plate, and that is exactly what makes you curious.\u003c\/p\u003e\n\u003cp\u003eThe maple syrup brings a sweetness that is softer than pure sugar and leans toward caramel. Molasses lies underneath, adding depth to the whole, while the smoke of the chipotle drapes over it like a veil that slowly dissipates.\u003c\/p\u003e\n\u003cp\u003eRight at the end, the curry powder makes itself known with turmeric and coriander, adding an unusual, warm spice that one wouldn't typically expect in a barbecue sauce. Sweet, smoky, spicy—that is the triad, and the heat remains pleasantly restrained.\u003c\/p\u003e\n\n\u003ch3\u003eOn ribs, sweet potatoes, and roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eThis sauce is made for anything that benefits from sweetness while simultaneously handling strong roasted aromas without becoming heavy. It is brushed onto spare ribs in the last ten minutes so that the maple syrup thickens instead of burning.\u003c\/p\u003e\n\u003cp\u003eBaked sweet potato wedges are tossed with it just before serving, and grilled corn on the cob, pumpkin wedges, and halloumi also pair surprisingly well with the maple. It gives pulled chicken color and seasoning in a single step, and on a slice of fried bacon, it becomes a glaze reminiscent of American breakfast plates.\u003c\/p\u003e\n\u003cp\u003eFor something more classic, continue with the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eRibhouse BBQ Sauce\u003c\/a\u003e; for something fruitier, try the \u003ca href=\"\/en\/products\/easton-reed-peach-whiskey-sauce\"\u003ePeach Whiskey Sauce\u003c\/a\u003e; and the \u003ca href=\"\/en\/products\/easton-reed-ginger-teriyaki-sauce\"\u003eGinger Teriyaki Sauce\u003c\/a\u003e leads in an entirely different direction. Neighbors for every barbecue evening can be found on the \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ Sauces\u003c\/a\u003e shelf.\u003c\/p\u003e\n\n\u003ch3\u003eChipotle is a smoked jalapeño\u003c\/h3\u003e\n\u003cp\u003eThe word chipotle does not refer to a specific plant, but rather a process that has been at home in Mexico for a long time and requires little more than time and smoke. The result has hardly anything in common with the fresh pod.\u003c\/p\u003e\n\u003cp\u003eFor this, ripe, red jalapeños are smoked for several days until they are leathery and dark brown. In the process, the pod loses the grassy tone of the fresh fruit and exchanges it for tobacco, leather, and smoke, while the heat remains.\u003c\/p\u003e\n\u003cp\u003eGround and stirred into a sauce, it provides exactly the smoky note for which other recipes would have to rely on liquid smoke. In this bottle, less than one percent is enough to carry the entire character. Ryan's Specialties in Augsburg developed the series, and it is cooked in Europe. Those who want to taste their way through the entire range can find it in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479884525902,"sku":"049HER0152","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-maple-chipotle-sauce.png?v=1787649366"},{"product_id":"easton-reed-peach-whiskey-sauce","title":"Peach Whiskey Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed Peach Whiskey Sauce with Peach and Whiskey\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed Peach Whiskey Sauce is made by simmering peaches with sweet onions. The resulting puree forms the foundation, while Scotch whisky and roasted garlic provide a dark counterpoint, and cayenne pepper adds a gentle warmth at the finish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePeach Whiskey Sauce\u003c\/strong\u003e is the peach-whisky sauce from Augsburg-based Easton Reed, bottled in 260-milliliter glass jars. Brown sugar, onion puree, and peach puree lead the ingredient list, complemented by tomato paste, apple cider vinegar, mustard, and lemon juice. Scotch whisky accounts for less than one percent, yet its influence can be felt throughout the entire jar.\u003c\/p\u003e\n\n\u003ch3\u003eRipe peach over sweet onion\u003c\/h3\u003e\n\u003cp\u003eThe sauce is noticeably lighter than its counterparts, a warm amber with visible fruit fibers that looks like late summer in a jar. It has a slightly thinner consistency than the darker varieties, making it especially easy to apply with a brush without leaving any lumps behind.\u003c\/p\u003e\n\u003cp\u003eThe peach makes its presence known immediately—juicy and round—but it is by no means alone on stage. Working underneath is the onion, which lost its bite during the simmering process while gaining sweetness, providing a savory base for the fruit to stand on.\u003c\/p\u003e\n\u003cp\u003eThe whisky is not just a flashy addition, but a dark note that grounds the peach and keeps it from tasting like compote. Fruity, sweet, and spicy—that is how it can be summarized—with the cayenne pepper adding a touch of warmth at the end.\u003c\/p\u003e\n\n\u003ch3\u003eFor poultry, pork, and cheeseboards\u003c\/h3\u003e\n\u003cp\u003eThis is the sauce for dishes that benefit from a little fruit without ending up tasting like jam. Chicken legs and pork tenderloin take to it well as a glaze, applied shortly before the end of the cooking time.\u003c\/p\u003e\n\u003cp\u003eIt works well under onion rings on burgers, and raclette evenings benefit noticeably from a small bowl on the side, as the fruit makes the cheese feel lighter. On a cheeseboard, it stands just as convincingly as a chutney alongside semi-firm sliced cheese and blue cheese, and a spoonful with fried liver is an old trick that still works.\u003c\/p\u003e\n\u003cp\u003eFor something more elegant, try the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig Onion Sauce\u003c\/a\u003e, or for something more classic, the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eRibhouse BBQ Sauce\u003c\/a\u003e. The entire collection can be found in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed range\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhisky loses its alcohol in the pot\u003c\/h3\u003e\n\u003cp\u003eThe Scotch in this recipe is intended as a flavor enhancer, not an ingredient meant to be tasted as it would be in a glass. During the reduction process, most of the alcohol evaporates, which is precisely the point.\u003c\/p\u003e\n\u003cp\u003eWhat remains are the compounds the whisky picked up from the cask: vanilla, malt, and a light roasted sweetness. These remnants combine with the peach to create the profile that defines the sauce, and they linger even after grilling.\u003c\/p\u003e\n\u003cp\u003eBecause Scotch whisky is aged in used casks that previously held sherry or bourbon, it brings their characteristics into the recipe as well. This series was developed by Ryan's Specialties in Augsburg and is produced in Europe. Neighbors with a similar temperament can be found on the \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ sauces\u003c\/a\u003e shelf.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479884656974,"sku":"049HER0153","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-peach-whisky-sauce.png?v=1787648233"},{"product_id":"easton-reed-raspberry-chipotle-sauce","title":"Raspberry Chipotle Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed’s Raspberry Chipotle Sauce for the Cheese Board\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed’s Raspberry Chipotle Sauce pits raspberry against smoke. Raspberry purée tops the list of ingredients, while ground chipotle chili, cinnamon, and ginger provide a spicy counterpoint, and lemon juice keeps the fruit bright and fresh.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Chipotle Sauce\u003c\/strong\u003e is the raspberry chipotle sauce by Augsburg-based Easton Reed, bottled in 260-milliliter glass jars. Raspberry purée is the primary ingredient at 22 percent, followed by sugar, water, and brown sugar. Soy sauce, sea salt, and smoked chipotle chili give the fruit a savory counterpart without overpowering it.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry meets smoke and cinnamon\u003c\/h3\u003e\n\u003cp\u003eDeep red and viscous in the jar, the sauce smells of ripe berries the moment it is opened—so immediately that one thinks of summer. Only after the first spoonful does something distinctly darker emerge in the palate and linger there.\u003c\/p\u003e\n\u003cp\u003eThe raspberry remains in the foreground, with its typical acidity and the small seeds that one feels between the teeth. Behind that comes the smoke of the chipotle, and this transition from bright fruit to dark spice is the true event inside this bottle.\u003c\/p\u003e\n\u003cp\u003eCinnamon and ginger lay a warm tone beneath it that is felt more than identified, and black pepper provides the finishing touch. Fruity, smoky, spicy—this is the order in which it unfolds, with the heat remaining decidedly understated.\u003c\/p\u003e\n\n\u003ch3\u003eWith blue cheese, game, and oven-roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eIts place is more on a cheese board than on the grill, even though it handles both with ease and looks good on grilled poultry. Alongside strong blue cheese or aged goat cheese, the raspberry plays up its acidity, making the bite lighter than a sweet chutney could.\u003c\/p\u003e\n\u003cp\u003eFor game, duck, and turkey, it replaces the classic cranberry sauce while bringing more spice to the table, and on toasted bread with cream cheese, it becomes an appetizer in two minutes. It also pairs very well with oven-roasted vegetables like squash and beetroot, and on a turkey sandwich the day after the feast, it becomes the star attraction.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003eCranberry Chutney\u003c\/a\u003e follows a similar path, while things get spicier with the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig Onion Sauce\u003c\/a\u003e. Matching neighbors for every cheese board can be found on our \u003ca href=\"\/en\/collections\/chutneys\"\u003echutney\u003c\/a\u003e shelf.\u003c\/p\u003e\n\n\u003ch3\u003eWhy fruit and smoke go together\u003c\/h3\u003e\n\u003cp\u003eThe combination of berry and smoked chili originates in the Southwestern United States and has a reason that can be explained in one sentence. Smoke brings a lot of depth but very little freshness, and something must balance this imbalance.\u003c\/p\u003e\n\u003cp\u003eWithout a counterpart, it quickly feels heavy and overwhelms everything else. An acidic fruit cuts right into it, lifts the smoke, and makes it dynamic again, while conversely, the berry is given a foundation that makes it more than just sweet.\u003c\/p\u003e\n\u003cp\u003eTo maintain this balance, a high fruit content is necessary, which the raspberry purée at the top of the ingredient list provides. Lemon juice and apple cider vinegar keep the acidity high so that the sauce does not fall flat when heated. This line was developed by Ryan's Specialties in Augsburg, the house behind American Heritage. The other varieties in the range can be found in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479884853582,"sku":"049HER0154","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-raspberry-chipotle-sauce.png?v=1787648501"},{"product_id":"easton-reed-apple-onion-fig-sauce","title":"Apple Onion Fig Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eApple Onion Fig Sauce by Easton Reed for Cheese and Roasts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eApple Onion Fig Sauce by Easton Reed is designed with the cheese board in mind. A purée of black fig, apple, and onion forms the core, balsamic vinegar and mustard provide the acidity, and black pepper delivers a spicy finish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple Onion Fig Sauce\u003c\/strong\u003e is a fig and onion sauce from Easton Reed in Augsburg, bottled in 260-milliliter glass jars. Following sugar, the ingredients include black fig purée, water, apple purée, and balsamic vinegar, along with onion purée and soy sauce. Roasted onions and curry powder provide a dark savoriness that elevates it beyond a mere fruit sauce.\u003c\/p\u003e\n\n\u003ch3\u003eDark fig over roasted onion tones\u003c\/h3\u003e\n\u003cp\u003eThe sauce is nearly black and significantly heavier than its counterparts; when lifted with a spoon, it moves slowly. It is evident that the fruit was simmered over a long period rather than simply having sugar stirred into tomato paste.\u003c\/p\u003e\n\u003cp\u003eThe fig provides a sweetness reminiscent of dried fruit—grainy and warm—that lingers. The balsamic vinegar adds a dark acidity, while the roasted onion provides a savory base that prevents the sauce from becoming a simple jam.\u003c\/p\u003e\n\u003cp\u003eThe black pepper only appears at the very end, and the curry powder remains so far in the background that it is perceived more as warmth than as a distinct spice. Sweet, tangy, and savory—that is its structure, and heat never enters the equation.\u003c\/p\u003e\n\n\u003ch3\u003eFor blue cheese, duck breast, and raclette\u003c\/h3\u003e\n\u003cp\u003eThis sauce is the answer to the question of what is missing between a fine cheese and a slice of bread. It sits naturally alongside Gorgonzola, aged mountain cheese, and goat cheese as if it had always belonged there.\u003c\/p\u003e\n\u003cp\u003eA spoonful on a crostini with cream cheese is enough for an appetizer that requires no preparation, and it serves as a dark accompaniment to duck breast, beef fillet, and roast pork, potentially replacing a traditional gravy. With raclette, it finds its place effortlessly alongside the pans, and when dissolved into a gravy, it adds both sweetness and acidity.\u003c\/p\u003e\n\u003cp\u003eFor something fruitier, try the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eRaspberry Chipotle Sauce\u003c\/a\u003e; for something more savory, the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eRibhouse BBQ Sauce\u003c\/a\u003e. You can see the rest of the brand's offerings in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBlack fig and balsamic go together\u003c\/h3\u003e\n\u003cp\u003eThe black fig is a dark-skinned variety whose flesh turns deep red as it ripens, containing significantly more sugar than its green relative. This is exactly what makes it so interesting for a savory sauce, because without this sweetness, the balsamic vinegar would have nothing to balance against.\u003c\/p\u003e\n\u003cp\u003eWhether dried or cooked down into a purée, this sweetness intensifies, taking on notes reminiscent of raisins and caramel. It therefore requires a counterweight, a role traditionally performed in Italy by balsamic vinegar with its concentrated grape must.\u003c\/p\u003e\n\u003cp\u003eBecause the vinegar brings both sweetness and acidity, the fig doesn't taste one-dimensional but gains contour. In this recipe, the fig purée accounts for 19 percent, placing it right after sugar. It was developed by Ryan's Specialties in Augsburg, and those looking for fruity companions for cheese will find them on our \u003ca href=\"\/en\/collections\/chutneys\"\u003echutney\u003c\/a\u003e shelf.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479885050190,"sku":"049HER0155","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-apple-onion-sauce.png?v=1787648381"},{"product_id":"easton-reed-ginger-teriyaki-sauce","title":"Ginger Teriyaki Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed Ginger Teriyaki Sauce with caramelized ginger\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed's Ginger Teriyaki Sauce leads the series to the East. Japanese soy sauce takes the lead at 32 percent, while caramelized ginger and roasted garlic provide sweetness and freshness all in one go.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGinger Teriyaki Sauce\u003c\/strong\u003e is the ginger teriyaki sauce from Augsburg-based Easton Reed, bottled in 260-milliliter glass bottles. Japanese soy sauce tops the short list of ingredients, followed by brown sugar, caramelized ginger, sugar, and apple cider vinegar. Modified corn starch thickens the sauce just enough to cling to meat without dripping off.\u003c\/p\u003e\n\n\u003ch3\u003eSalty soy depth with a fresh hit of ginger\u003c\/h3\u003e\n\u003cp\u003eThe sauce pours from the spoon dark and glossy, significantly thicker than pure soy sauce yet fluid enough to be easily distributed in a marinade. You notice its aroma the moment you open the bottle: salty and sweet all at once, like a food stall in an Asian market hall.\u003c\/p\u003e\n\u003cp\u003eThe salty base comes from the soy sauce and supports everything that happens on top. The sweetness of brown sugar and ginger preserved in sugar syrup layers over the top, leaning into the caramelized spectrum without masking the saltiness.\u003c\/p\u003e\n\u003cp\u003eThe sharpness of the ginger flashes through only afterwards, brief and fresh, while the roasted garlic grounds it. Salty, sweet, fresh—it works its way through in that order, and in a hot pan, it thickens into a glossy glaze within seconds.\u003c\/p\u003e\n\n\u003ch3\u003eFor wok dishes, salmon, and vegetable skewers\u003c\/h3\u003e\n\u003cp\u003eIt is a marinade, glaze, and seasoning all in one bottle, and one to two tablespoons are enough for a whole serving. Chicken thighs and salmon fillets should marinate in it for an hour before hitting the pan or the grill.\u003c\/p\u003e\n\u003cp\u003eIn a wok, add it at the very end over vegetables, rice, or noodles so the sugar doesn't burn on the bottom. Firm tofu and large king oyster mushrooms soak it up readily, and over a rice bowl, it replaces any dressing you would otherwise have to mix from five different ingredients. Beef strips from the pan also gain color and flavor in no time.\u003c\/p\u003e\n\u003cp\u003eFor something heartier, continue with the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eRibhouse BBQ Sauce\u003c\/a\u003e, sweet and spicy with the \u003ca href=\"\/en\/products\/easton-reed-honey-chili-barbecue-sauce\"\u003eHoney Chili Sauce\u003c\/a\u003e, or for a dip for baked items, the \u003ca href=\"\/en\/products\/easton-reed-sweet-honey-mustard\"\u003eHoney Mustard Sauce\u003c\/a\u003e takes over. The entire lineup is available in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCaramelized ginger instead of fresh root\u003c\/h3\u003e\n\u003cp\u003eThis recipe does not use grated fresh ginger, but rather ginger that has been cooked down in sugar syrup, which fundamentally changes its behavior. Anyone who tastes both side-by-side will recognize the difference immediately.\u003c\/p\u003e\n\u003cp\u003eWhen cooked in syrup, the root loses some of its stinging heat and gains an aroma that leans floral and citrusy. What remains is a seasoning that warms rather than stings, and one that remains clearly detectable even after heating.\u003c\/p\u003e\n\u003cp\u003eThis is why the ginger remains present in this sauce, whereas freshly grated ginger usually disappears after a short time in the pan. The Japanese soy sauce used here is milder and slightly sweeter than the Chinese variety because wheat is used in addition to soybeans during production. The series was developed by Ryan's Specialties in Augsburg; related products for quick cooking can be found on the \u003ca href=\"\/en\/collections\/saucen-gewuerze\"\u003esauces and spices shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":60479885214030,"sku":"049HER0156","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-ginger-teriyaki-sauce.png?v=1787649048"},{"product_id":"easton-reed-sweet-honey-mustard","title":"Sweet Honey Mustard","description":"\u003ch2 id=\"speakable-headline\"\u003eSweet Honey Mustard by Easton Reed, creamy and mild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSweet Honey Mustard by Easton Reed is a creamy honey mustard sauce made from three ingredients: cane sugar, mustard, and EU-sourced honey. It is not a table mustard, but a dip that can also be used as a dressing or as a sauce for roasted meats.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSweet Honey Mustard\u003c\/strong\u003e is the honey mustard sauce from the Augsburg-based brand Easton Reed, packaged in a 330-gram jar. The ingredient list is short: cane sugar, mustard (40 percent), and honey from the EU. Cane sugar is the primary ingredient, not mustard seeds, which is precisely what makes it a sauce rather than a mustard.\u003c\/p\u003e\n\n\u003ch3\u003eMellow mustard spice with a honey finish\u003c\/h3\u003e\n\u003cp\u003eThe sauce is light yellow, thick, and glossy; it has a creamy consistency that stays put when spooned onto bread. Just opening the jar reveals that there is significantly more honey involved here than in a standard table mustard.\u003c\/p\u003e\n\u003cp\u003eThe floral, well-rounded taste of honey hits the palate first, followed by the mustard seasoning. It doesn't sting the nose like a spicy Dijon, but rather develops a full-bodied presence in the mouth that fades slowly. The spirit vinegar used in the mustard base keeps the sweetness in check.\u003c\/p\u003e\n\u003cp\u003eSweet, savory, and creamy—that is how it can be described in three words, with the heat level remaining at the lower end of the mustard scale. Even those who usually avoid mustard generally get along well with this blend because the honey smooths out the sharp edges that a table mustard might otherwise have.\u003c\/p\u003e\n\n\u003ch3\u003eAs a dip, dressing, and sauce for roasts\u003c\/h3\u003e\n\u003cp\u003eIt is the perfect sauce for anyone who finds Dijon too spicy and ketchup too sweet, effectively filling a gap at the dining table. Serve it straight from the jar as a dip for chicken tenders, wings, and fries.\u003c\/p\u003e\n\u003cp\u003eIt replaces both mayonnaise and mustard in a single step on burgers, sandwiches, and wraps, and it is a natural companion to boiled ham, bratwurst, and soft pretzels. Stirred together with a tablespoon of oil, apple cider vinegar, and a little water, it creates a creamy dressing for salads or coleslaw in a minute.\u003c\/p\u003e\n\u003cp\u003eFor a more savory option, try the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eRibhouse BBQ Sauce\u003c\/a\u003e; for a fruity one, the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003eCranberry Chutney\u003c\/a\u003e. The other varieties from the brand can be found in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed product range\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHoney Mustard comes from the American diner\u003c\/h3\u003e\n\u003cp\u003eIn Europe, honey has been paired with mustard since the Middle Ages, but the combination only gained fame as a dip in the United States. Honey Mustard has been a staple in American diners since the 1970s, served alongside chicken tenders and fries.\u003c\/p\u003e\n\u003cp\u003eIt was intended as a mild alternative to ketchup, and because both honey and mustard are viscous, the mixture naturally results in a sauce that clings to fried foods without dripping onto the table. That is exactly why it caught on so quickly there and can now be found on every supermarket shelf.\u003c\/p\u003e\n\u003cp\u003eThe character is defined by the mustard content, and at 40 percent, this recipe contains significantly more than many ready-made dips. The honey is sourced from the EU, as explicitly stated on the label. It was developed by Ryan's Specialties in Augsburg. Further mustards and condiments can be found in our \u003ca href=\"\/en\/collections\/saucen-gewuerze\"\u003esauces and spices\u003c\/a\u003e section.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"330 g","offer_id":60479887343950,"sku":"049HER0157","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-sweet-honey-mustard.png?v=1787646965"},{"product_id":"easton-reed-cranberry-fine-pairing","title":"Cranberry Fine Pairing","description":"\u003ch2 id=\"speakable-headline\"\u003eCranberry Fine Pairing by Easton Reed for Cheese and Game\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCranberry Fine Pairing by Easton Reed is a fruit chutney made from cranberries with ginger and cinnamon. The tart berry remains at the forefront, apple concentrate rounds out the sweetness, and pectin gives the jar its firm, sliceable consistency.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCranberry Fine Pairing\u003c\/strong\u003e is the cranberry chutney from Easton Reed in Augsburg, bottled in a 230-gram jar. Cranberries, at 43 percent, come in just after sugar, accompanied by apple concentrate, ginger, and cinnamon. Lemon juice concentrate keeps the color clear and the fruit fresh without the need for preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eTart berry with ginger and cinnamon\u003c\/h3\u003e\n\u003cp\u003eThe chutney is deep red and so firm that a spoon will stand up in it, and you can see the pieces of berry with the naked eye. It is thus significantly firmer than a jam and can be scooped out in portions without anything dripping from the spoon or running on the plate.\u003c\/p\u003e\n\u003cp\u003eThe cranberry brings its own tartness, which differs very clearly from the soft tone of a marmalade. The sugar balances it without covering it up, and the apple concentrate adds fruit sweetness, so that in the end, both stand side by side.\u003c\/p\u003e\n\u003cp\u003eThe ginger provides an invigorating zest, while the cinnamon layers over it like a warm blanket, rounding off the edges of the berry. Tart, fruity, warmly spiced—that is how it tastes from start to finish, with the cinnamon lingering longest in the aftertaste.\u003c\/p\u003e\n\n\u003ch3\u003eAlongside blue cheese, turkey, and dark bread\u003c\/h3\u003e\n\u003cp\u003eA Fine Pairing is intended as an accompaniment to savory dishes rather than as a breakfast spread, even though it could serve as both. On a cheese platter, it stands alongside blue cheese, aged hard cheese, and Camembert, making every bite lighter without the cheese losing its character.\u003c\/p\u003e\n\u003cp\u003eFor turkey, game, and holiday roasts, it replaces the classic cranberry sauce while bringing more spice, and on crostini with cream cheese, it becomes an appetizer in two minutes. It also finds its place effortlessly with oven-roasted vegetables and roasted pumpkin, and in the days after the holidays, a spoonful of it will save any leftover meat sandwich.\u003c\/p\u003e\n\u003cp\u003eIt becomes milder and more summery with the \u003ca href=\"\/en\/products\/easton-reed-peach-fine-pairing\"\u003ePeach Chutney\u003c\/a\u003e, and spicier with the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig-Onion Sauce\u003c\/a\u003e. Related accompaniments for cheese and roasts can be found on the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutneys\u003c\/a\u003e shelf.\u003c\/p\u003e\n\n\u003ch3\u003eThe cranberry needs sugar and spice\u003c\/h3\u003e\n\u003cp\u003eThe cranberry is one of the few fruits that almost no one eats raw, and there is a very practical reason for this. Its sugar content is low, while its acidity and tannins are high; this mixture makes it extremely astringent in its raw state.\u003c\/p\u003e\n\u003cp\u003eOnly when cooked and sweetened does the berry show what it is capable of: a clear, upright fruit that can hold its own alongside strong flavors without being overpowered. Ginger and cinnamon are the classic accompaniments here because both provide warmth where the cranberry provides coolness.\u003c\/p\u003e\n\u003cp\u003eUnder the name Fine Pairing, Easton Reed carries this idea through several varieties, each given its own partner: cherry with red wine, blueberry with rosemary, peach with thyme. The line was developed by Ryan's Specialties in Augsburg, the company behind American Heritage. The \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e shows what we currently have in stock.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":60479888589134,"sku":"049HER0158","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-cranberry-fine-pairing.png?v=1787647783"},{"product_id":"easton-reed-farmhouse-ketchup","title":"Farmhouse Ketchup","description":"\u003ch2 id=\"speakable-headline\"\u003eFarmhouse Ketchup by Easton Reed with Cinnamon and Clove\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFarmhouse Ketchup by Easton Reed is the classic tomato ketchup in the range. Chunky tomatoes and tomato paste make up almost half of the jar, pickled peppers add sweetness, and cinnamon and clove provide the traditional ketchup seasoning.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFarmhouse Ketchup\u003c\/strong\u003e is the classic tomato ketchup from Easton Reed in Augsburg, bottled in a 280-milliliter jar. \"Farmhouse\" implies a simple, robustly seasoned style. Chunky tomatoes are the primary ingredient at 30 percent, followed by cane sugar, tomato paste, water, and pickled peppers.\u003c\/p\u003e\n\n\u003ch3\u003eChunky tomato with peppers underneath\u003c\/h3\u003e\n\u003cp\u003eThe ketchup is dark red and significantly thicker than what you are used to from a squeeze bottle; it comes out of the jar in dollops rather than a stream. You can tell that whole tomato pieces were in the pot rather than just thickened paste from a canister.\u003c\/p\u003e\n\u003cp\u003eThe initial note is tomato, bold and with the acidity of fresh fruit, not that of a concentrate. The pickled peppers then introduce a mild, almost fruity sweetness, while the dried onion rings provide a savory foundation. The cane sugar works in the background and does not push itself to the fore.\u003c\/p\u003e\n\u003cp\u003eFinally, cinnamon and clove appear, just enough that you sense them rather than name them. Fruity, spicy, warm—it builds in this order, and the pinch of chili powder remains far below the threshold of heat.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, burgers, and fried potatoes\u003c\/h3\u003e\n\u003cp\u003eThis is the ketchup for everything you would usually reach for the big bottle for, just with significantly more seasoning in the jar. Fries and potato wedges are the obvious starting point, and because it is so thick, it stays on the fries.\u003c\/p\u003e\n\u003cp\u003eIt works well on burgers and hot dogs alongside mustard and crispy onions; with fried potatoes, scrambled eggs, and meatballs, it replaces the sauce entirely. Even stirred into a Bolognese or chili, it adds a depth that plain tomato paste cannot provide, and for a quick grill marinade, it suffices as a base with a little oil and vinegar.\u003c\/p\u003e\n\u003cp\u003eFor something fruitier, try the \u003ca href=\"\/en\/products\/easton-reed-banana-ketchup\"\u003eBanana Ketchup\u003c\/a\u003e; for something more refined, the \u003ca href=\"\/en\/products\/easton-reed-truffle-ketchup\"\u003eTruffle Ketchup\u003c\/a\u003e. The entire selection can be found under \u003ca href=\"\/en\/collections\/ketchup\"\u003eKetchup\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eClove and cinnamon belong in old-fashioned ketchup\u003c\/h3\u003e\n\u003cp\u003eThe fact that a ketchup contains cloves and cinnamon might be surprising today, but it was the norm for a long time and has been intentionally kept that way here.\u003c\/p\u003e\n\u003cp\u003eEarly 19th-century American recipes were closer to a chutney than to what is found in plastic bottles today. Alongside tomato, vinegar, and sugar, they featured clove, cinnamon, allspice, and ginger, as these spices provided both preservation and character. Back then, ketchup was a condiment, not a side dish for children's plates.\u003c\/p\u003e\n\u003cp\u003eOnly industrial bottling reduced the recipe down to tomato, sugar, and vinegar. At Easton Reed, the old spices are back at the end of the ingredient list, along with dried garlic and dried peppers, which give the whole thing a light roasted note. The range was developed by Ryan's Specialties in Augsburg; take a look at the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":60480575668558,"sku":"049HER0159","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-farmhouse-ketchup.png?v=1788186101"},{"product_id":"easton-reed-truffle-ketchup","title":"Trüffel Ketchup","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle Ketchup by Easton Reed for fries and scrambled eggs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTruffle Ketchup by Easton Reed is the truffle ketchup in the range. It is based on chunky tomatoes and tomato paste, with truffle oil containing truffle slices and mushroom extract providing an earthy note, and cane sugar only appearing in fourth place.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTruffle Ketchup\u003c\/strong\u003e is the truffle-infused ketchup from Easton Reed in Augsburg, bottled in 280-milliliter jars. Chunky tomatoes and tomato paste lead the ingredients at 30 percent each, followed only then by water and cane sugar. The truffle oil, which includes sunflower oil, truffle slices, salt, and mushroom extract, makes all the difference compared to any ordinary ketchup.\u003c\/p\u003e\n\n\u003ch3\u003eMushroom and tomato in a single spoonful\u003c\/h3\u003e\n\u003cp\u003eThe ketchup is dark, thick, and matte, and as soon as you open the jar, you smell the truffle more prominently than the tomato. Only on the tongue does this relationship reverse, and the fruit reclaims its place.\u003c\/p\u003e\n\u003cp\u003eThere, the tomato comes through first, bold and with little sweetness, as the sugar is quite far down the list in this recipe. The truffle overlays this like a second flavor, earthy and slightly nutty, and lingers in the mouth for a long time.\u003c\/p\u003e\n\u003cp\u003eDried garlic and dried red bell pepper hold the center together so that the truffle doesn’t stand alone and the tomato can hold its own. Earthy, tomatoey, savory – that is how it can be summarized, and there is no heat at any point.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, scrambled eggs, and seared meat\u003c\/h3\u003e\n\u003cp\u003eTruffles and potatoes are a classic pairing from fine dining, which is why a bowl of fries is the most obvious place for this jar. A spoonful on the side is plenty, as the flavor carries very far and coats the entire portion.\u003c\/p\u003e\n\u003cp\u003eIt works just as well with scrambled eggs, omelets, and potato pancakes, and on a quickly seared beef fillet or a burger with mountain cheese, a simple side dish becomes the very reason for the evening. It also finds its place next to baked potatoes with sour cream, and stirred into mayonnaise, it creates a dip for fondue or raclette in a minute.\u003c\/p\u003e\n\u003cp\u003eFor something more classic, there is the \u003ca href=\"\/en\/products\/easton-reed-farmhouse-ketchup\"\u003eTomato Ketchup\u003c\/a\u003e, and for something more exotic, the \u003ca href=\"\/en\/products\/easton-reed-banana-ketchup\"\u003eBanana Ketchup\u003c\/a\u003e. Related items can be found under \u003ca href=\"\/en\/collections\/saucen-gewuerze\"\u003eSauces and Spices\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTruffle releases its aroma into fat\u003c\/h3\u003e\n\u003cp\u003eThe reason the truffle is added to the recipe as an oil rather than as a grated tuber has a solid basis in culinary chemistry.\u003c\/p\u003e\n\u003cp\u003eTruffle aromas do not dissolve in water, but in fat, which is why chefs have always used oil, butter, or cream to capture them. If you put a slice of truffle in clear broth, you will wait in vain. In a tomato-based sauce, a grated tuber would simply disappear because it lacks the fat to hold onto.\u003c\/p\u003e\n\u003cp\u003eIn this recipe's truffle oil, truffle slices float in sunflower oil, supplemented by mushroom extract that reinforces the profile. A small amount of this is enough to define the entire ketchup, which is precisely why the oil is in fifth place and not further up the list. The line was developed by Ryan's Specialties in Augsburg; more information can be found in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":60480577306958,"sku":"049HER0160","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-truffle-ketchup.png?v=1788186196"},{"product_id":"easton-reed-banana-ketchup","title":"Banana Ketchup","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed Banana Ketchup with Banana and Mango\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed Banana Ketchup is the banana-based ketchup in their lineup. Banana puree sits just ahead of tomato paste, mango adds a tropical sweetness, and a mild curry with a hint of cinnamon provides the seasoning.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBanana Ketchup\u003c\/strong\u003e is the banana-based ketchup from Augsburg-based Easton Reed, bottled in 280-milliliter jars. Banana puree leads the ingredient list at 25 percent, closely followed by tomato paste. Mango puree, spirit vinegar, diced tomatoes, curry, and cinnamon round out the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eTropical sweetness over robust tomato\u003c\/h3\u003e\n\u003cp\u003eThe ketchup glows in a bright orange-red, revealing even in the jar that there is more than just tomato in the pot. It is thick and slides off the spoon as slowly as one would expect from a fruit reduction.\u003c\/p\u003e\n\u003cp\u003eUp front is the banana, soft and rounded, with the mango layering a second, brighter fruitiness on top. Only then does the tomato appear, bringing back the acidity that makes a ketchup a ketchup. Without it, the product would be more of a chutney than a condiment.\u003c\/p\u003e\n\u003cp\u003eFinally, the curry emerges with a warm, mild spice, and the cinnamon rounds it off without making it taste like Christmas. Fruity, sweet, and gently spiced—that is the taste from start to finish, with no heat added at any point. According to the label, the curry contains mustard.\u003c\/p\u003e\n\n\u003ch3\u003eWith chicken, rice, and grilled sausage\u003c\/h3\u003e\n\u003cp\u003eIn the Philippines, banana ketchup is served alongside everything fried or grilled, and it fills that role well here, too.\u003c\/p\u003e\n\u003cp\u003eIt is the obvious choice for chicken legs, skewers, and grilled sausage, and it replaces any other sauce over rice or fried noodles. It also works well with fried fish, as the fruitiness balances out the saltiness. It also goes well with fries, spring rolls, and baked vegetables, and in a poultry marinade, the fruit sugar ensures quick browning.\u003c\/p\u003e\n\u003cp\u003eFor something classic, there is the \u003ca href=\"\/en\/products\/easton-reed-farmhouse-ketchup\"\u003eTomato Ketchup\u003c\/a\u003e; for something earthy, there is the \u003ca href=\"\/en\/products\/easton-reed-truffle-ketchup\"\u003eTruffle Ketchup\u003c\/a\u003e. The remaining varieties from the company can be found on the \u003ca href=\"\/en\/collections\/ketchup\"\u003eKetchup\u003c\/a\u003e shelf.\u003c\/p\u003e\n\n\u003ch3\u003eInvented in the Philippines\u003c\/h3\u003e\n\u003cp\u003eBanana ketchup is not a modern gimmick; it is an invention born out of necessity, and it has a name and a date.\u003c\/p\u003e\n\u003cp\u003eIn the 1930s and 40s, food chemist Maria Ylagan Orosa developed a recipe in the Philippines that did not require tomatoes, as they were scarce, while bananas were abundant. Orosa had studied food chemistry in the United States and worked on securing the country's food supply using local ingredients.\u003c\/p\u003e\n\u003cp\u003eThe country's National Historical Commission still credits Orosa with the idea, and mass production of the first banana ketchup began in 1942. Since then, it has been as commonplace in the Philippines as tomato ketchup is in our country.\u003c\/p\u003e\n\u003cp\u003eUnlike the Philippine original, Easton Reed's version has tomato almost on par with banana, which brings the ketchup closer to local habits. Anyone trying it for the first time will still immediately recognize it as something new. The line was developed by Ryan's Specialties in Augsburg; more information can be found in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":60480577503566,"sku":"049HER0161","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-banana-ketchup.png?v=1788185921"},{"product_id":"easton-reed-peach-fine-pairing","title":"Peach Fine Pairing","description":"\u003ch2 id=\"speakable-headline\"\u003ePeach Fine Pairing by Easton Reed with Peach and Thyme\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePeach Fine Pairing by Easton Reed places peach alongside thyme. Over half of the jar is fruit, maple syrup provides a caramel base note, and the herb keeps the sweetness in check without overpowering it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePeach Fine Pairing\u003c\/strong\u003e is a peach chutney by Easton Reed from Augsburg, packed in a 230-gram jar. Peaches are the primary ingredient at 51 percent, followed by sugar and maple syrup. Thyme and lemon concentrate serve as counterparts, and pectin gives the jar its consistency.\u003c\/p\u003e\n\n\u003ch3\u003eSoft peach with thyme on top\u003c\/h3\u003e\n\u003cp\u003eThe chutney glows in a bright golden-orange and is significantly softer than its tart sibling jar with cranberry. The spoon leaves a trail that slowly closes back up, with pieces of fruit remaining visible.\u003c\/p\u003e\n\u003cp\u003eAt the forefront is the peach, juicy and round, with the soft pieces of a ripe fruit that can still be identified individually on bread. The maple syrup pushes a caramel tone underneath, which makes the fruit warmer than sugar alone could, and gives it a slight toasted note.\u003c\/p\u003e\n\u003cp\u003eOnly then does the thyme make itself known, resinous and a little tart, and it is precisely this that prevents the whole thing from veering toward jam. Without it, this would be a peach spread rather than a companion for savory dishes. Fruity, caramel, herbal—it unfolds in this order, with the lemon concentrate maintaining the acidity.\u003c\/p\u003e\n\n\u003ch3\u003eWith goat cheese, ham, and grilled food\u003c\/h3\u003e\n\u003cp\u003ePeach and savory flavors are an old pair, and this jar is made exactly for that. On a plate with air-dried ham or raw bacon, it replaces the melon wedge, only with significantly more spice and without the watery undertone.\u003c\/p\u003e\n\u003cp\u003eAlongside fresh goat cheese, brie, and young sheep's milk cheese, it plays its sweetness against the salt, and on grilled chicken or pork tenderloin, a spoonful turns into a sauce. It also finds its place with roasted duck breast and a piece of aged hard cheese, and on a crostini with cream cheese, an appetizer needs no more than this one spoonful.\u003c\/p\u003e\n\u003cp\u003eThings get tart with the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003eCranberry Chutney\u003c\/a\u003e, and fruity-smoky with the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eRaspberry Chipotle Sauce\u003c\/a\u003e. Related products can be found on the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutneys\u003c\/a\u003e shelf.\u003c\/p\u003e\n\n\u003ch3\u003eThyme is the herbal partner of stone fruit\u003c\/h3\u003e\n\u003cp\u003eThe fact that an herb from Mediterranean cuisine is paired with peach seems unusual at first, yet it has a coherent logic.\u003c\/p\u003e\n\u003cp\u003eThyme brings resinous, slightly camphor-like notes, which in small quantities are also found in the skin and pits of stone fruit. Fruit and herb therefore interlock instead of running parallel to each other, and in Southern France and Italy, apricots and peaches have long been cooked with thyme or rosemary.\u003c\/p\u003e\n\u003cp\u003eIn this recipe, the herb remains at the very end of the ingredient list and acts more as a primer than a distinct flavor. Those looking for it will find it immediately; those who aren't paying attention will simply taste an especially well-rounded peach.\u003c\/p\u003e\n\u003cp\u003eEvery variety in the range follows the same idea with a different partner: cherry comes with red wine and black pepper, blueberry with rosemary, and raspberry even with onion and balsamic vinegar. All are available in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":60480732037454,"sku":"049HER0162","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-peach-fine-pairing.png?v=1788871269"},{"product_id":"easton-reed-raspberry-fine-pairing","title":"Raspberry Fine Pairing","description":"\u003ch2 id=\"speakable-headline\"\u003eEaston Reed Raspberry Fine Pairing with raspberry and onion\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEaston Reed's Raspberry Fine Pairing is the most savory jar in the range. Raspberries make up over half of the content, onion and balsamic vinegar pull the fruit toward the savory side, and lemon juice concentrate keeps the acidity bright.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Fine Pairing\u003c\/strong\u003e is the raspberry chutney from Augsburg-based Easton Reed, packed in a 230-gram jar. Raspberries take top billing at 54 percent, a higher concentration than in any other variety in the line. They are followed by sugar, dried and caramelized onions, balsamic vinegar, and pectin, which gives the jar its consistency.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry with onion and dark vinegar\u003c\/h3\u003e\n\u003cp\u003eThe chutney is deep red and dense, and you can spot the small raspberry seeds among the pieces of fruit. In terms of color, it sits next to the cranberry jar, but tastes in a completely different direction the moment the first spoonful hits your bread.\u003c\/p\u003e\n\u003cp\u003eUp front is the raspberry with its clear, bright acidity, just as you know it from the fruit itself. Shortly after comes the onion, caramelized and therefore sweeter than when raw, pulling the flavor down into the savory realm, where a berry rarely ventures. This is the moment you realize this isn't just a fruit spread in a jar.\u003c\/p\u003e\n\u003cp\u003eThe balsamic vinegar adds a dark, slightly malty acidity underneath and bridges both sides. Fruity, savory, tart—that is how it builds, and the sugar holds it all together without making it overly sweet.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, cheese boards, and sandwiches\u003c\/h3\u003e\n\u003cp\u003eBecause the onion is already in the jar, a spoonful on a burger replaces two ingredients and saves you from needing crispy fried onions. Next to aged cheddar or mountain cheese, it melts in the heat and blends with the cheese, turning an ordinary patty into a great burger.\u003c\/p\u003e\n\u003cp\u003eOn a cheese board, it stands alongside goat cheese, Camembert, and blue cheese, and it need not shy away from any comparison. It is just as at home with cold roasts, roast beef sandwiches, and game pâté, and a spoonful stirred into a gravy gives it both fruit and acidity.\u003c\/p\u003e\n\u003cp\u003eThings get milder with the \u003ca href=\"\/en\/products\/easton-reed-peach-fine-pairing\"\u003ePeach Chutney\u003c\/a\u003e and tarter with the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003eCranberry Chutney\u003c\/a\u003e. If you prefer the same fruit with a smoky kick, reach for the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eRaspberry Chipotle Sauce\u003c\/a\u003e. Related products can be found in the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutney collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOnions have always belonged with fruit\u003c\/h3\u003e\n\u003cp\u003eAn onion in a berry jar might seem like a mistake at first, but it is actually a very old concept in European cuisine.\u003c\/p\u003e\n\u003cp\u003eIn Italian agrodolce, sweetness and acidity have sat side by side for centuries, and the mostarda from Lombardy involves cooking whole fruits with vinegar and mustard as an accompaniment to boiled meat, a staple at any festive table. French onion jam follows the same logic, just approached from the other direction.\u003c\/p\u003e\n\u003cp\u003eThe reason is always the same: sugar alone is filling but uninteresting, and only a savory or acidic counterpoint keeps the fruit vibrant. In this recipe, the caramelized onion and balsamic vinegar take on that role, both used sparingly and listed well down the list of ingredients. All varieties in the range are available in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":60480825491790,"sku":"049HER0163","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-raspberry-fine-pairing.png?v=1788871149"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/easton-reed-logo.png?v=1788345678","url":"https:\/\/norgutes.com\/en\/collections\/easton-reed.oembed","provider":"nur Gutes","version":"1.0","type":"link"}