Makes about ¾ cup
THIS CRANBERRY CHUTNEY sounds like a holiday dish, but I use it all the time on a lot of different things, from the pork tenderloin here and baked chicken to crostini. I try to sneak cranberries into my meals whenever possible, as they have so many health benefits, not the least of which is keeping the urinary tract free from harmful bacteria. They are also loaded with antioxidants, fiber, and vitamin C. I buy them when they are in season (fall and winter) and keep them frozen to use in recipes all year long.
1 cup fresh or frozen cranberries
¼ cup real maple syrup
2 tablespoons filtered water
½ teaspoon fresh lemon juice
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground vanilla bean (or ¼ teaspoon gluten-free vanilla extract)
¼ teaspoon Himalayan salt
In a small saucepan, combine all the ingredients and bring just to a boil. Simmer for 6 to 9 minutes, stirring occasionally. When the cranberries pop open and soften, the chutney is done. Remove from the heat and let cool, then refrigerate. The natural pectin in the cranberries will help this gel just slightly as it cools. The chutney will keep in a covered glass jar in the refrigerator for up to 3 weeks.