11/11/13

Spicy Cranberry Chutney Recipe


I've been stewing over an idea for a sweet potato dish for Thanksgiving for weeks now. I went through a few versions of it, and felt with each, that it needed *something* to push it over the top. Then it came to me! Spicy cranberry chutney! This would be wonderful paired with crackers spread and nut cheeses, as a jam, or on fried seitan.

Spicy Cranberry Chutney Recipe (vegan)
makes about 1.5 cups

Ingredients

  • 1 cup water
  • 1 cup fresh, whole cranberries
  • 1/2 cup organic coconut sugar (If you don't have available, use turbinado or sucanat.)
  • juice of 1/2 lemon
  • 1/4 cup raisins
  • 1 3" cinnamon stick
  • 1 bay leaf
  • 1/2 tsp fresh minced ginger
  • 1 tsp lemon zest
  • 1/2 tsp whole cloves
  • pinch turmeric
  • pinch red pepper flakes
  • pinch of cinnamon powder
  • 1/2 tsp vanilla


Directions

  1. Bring water to a boil and add coconut sugar. Let dissolve for a few minutes while stirring.
  2. Add the rest of your ingredients and simmer on low for about 20-30 minutes, stirring every 5 minutes.
  3. When chutney has thickened, remove from heat and let cool slightly before serving.


2 comments:

  1. Yum! My mama and I started making fresh cranberry sauce at Thanksgiving only a few years ago. And omg, it's so good. Before, we had the canned stuff and no one touched it except my me-maw. But the fresh stuff is so great!

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    Replies
    1. As gross as it is, I still have a soft spot for the canned stuff! :)

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