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
Matthew Kadey, MSc, RD, 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).
