Cranberry Chutney
This highly flavoured chutney is a wonderful accompaniment to turkey or other proteins and gives a delicious boost to post-Thanksgiving turkey sandwiches. It’s also superb over yogourt or ice cream.
5 cups (1.25 L) fresh or frozen cranberries
2/3 cup (160 mL) port
1/3 cup (80 mL) orange juice
Zest of 1/2 orange
1 1/2 Tbsp (22 mL) balsamic vinegar
1/4 cup (60 mL) honey
1/3 cup (80 mL) demerara or other raw style sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) nutmeg
1/8 tsp (0.5 mL) ground cloves
1/2 cup (125 mL) dried apple, chopped
1/2 cup (125 mL) dried currants
1/2 cup (125 mL) pecans, lightly toasted, chopped
In large saucepan combine cranberries, port, 1/2 cup (125 mL) water, orange juice, orange zest, 1 Tbsp (15 mL) vinegar, honey, sugar, and spices. Cook over medium heat and stir until sugar is dissolved. Add apple and currants. Bring to a boil, reduce heat, and simmer for 50 minutes, stirring occasionally, until mixture resembles chunky jam.
Remove from heat and stir in remaining 1/2 Tbsp (7 mL) vinegar and pecans. Cool before serving.
Serves 10.
Each serving contains:
147 calories; 1 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 26 g carbohydrates; 4 g fibre; 8 mg sodium
Source: "Cranberries + Carrots," alive #348, October 2011
Cranberry Chutney
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Banana French Toast with Raspberry Syrup
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.