If your only experience with cranberries has been in sweet, jelled sauces, this spicy cranberry and apple chutney will provide a welcome change of pace for your grown-up palate! It’s a great choice for Thanksgiving dinner.
- 12 ounces fresh cranberries
- 1 cup peeled, diced apple
- 1 cup orange juice, preferably fresh
- ½ cup chopped dried apricots
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 3 to 4 tablespoons agave nectar or maple syrup, to taste
- Place all the ingredients except the agave nectar in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.
- Add agave nectar to taste and simmer uncovered for another 5 to 10 minutes until thick.
- Let the chutney cool to room temperature, then serve. Or, if making ahead of time, store in a sterilized jar, tightly covered but not sealed, and refrigerate. Before serving, bring to room temperature.
Per serving: Calories: 97; Total fat: 0 g; Protein: 1g; Carbs: 23g; Sodium: 2mg