Cranberry Chutney
© blm photography
Prep Time
45 min prep time + 45 min cool time
Number of Servings
8
Recipe Source
From Vegan Holiday Kitchen by Nava Atlas ($24.95, Sterling, 2011)
Ingredients
- 12 oz fresh cranberries
- 1 cup peeled, finely diced apple or 1 cup finely diced fresh or canned pineapple
- 1 cup apple, orange, or pineapple juice
- 1⁄2 cup chopped dried apricots
- 2 tsp grated fresh or jarred ginger, or more, to taste
- 1 tsp ground cinnamon
- 1⁄2 tsp ground cloves
- Dried hot red pepper flakes to taste
- 3–4 Tbsp agave nectar or maple syrup, to taste
Directions
- Place all ingredients except agave nectar in a saucepan and bring to a simmer. Cover and simmer gently for 20 to 25 minutes, or until most of liquid is absorbed.
- Add agave nectar to taste and simmer uncovered for 5 to 10 minutes longer, until thickened. Let chutney cool to room temperature. Transfer to a serving bowl. If making ahead, transfer to a tightly sealed jar or container. Refrigerate until needed. Before serving, bring to room temperature.
Nutrition Info
Per serving: 82 Calories, 1 g Protein, 21 g Carbohydrates, 3 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, ★★ Vitamin C, ★ Vitamin B2 (riboflavin)
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