Makes about 1½ cups
THIS IS a more savory, less sweet, uncooked version of cranberry chutney. It’s also good on pork loin and chicken, as well as Thanksgiving turkey. It is quite tangy and wonderful.
½ red onion, diced
1 teaspoon olive oil
1 cup fresh or frozen cranberries, coarsely chopped
2 tablespoons real maple syrup
2 tablespoons freshly squeezed orange juice
1 teaspoon fresh lemon juice
¼ teaspoon ground cinnamon
½ teaspoon chopped fresh thyme
¼ teaspoon ground turmeric
Pinch of Himalayan salt, plus more to taste
Combine all the ingredients in a bowl until fully mixed. Cover and refrigerate for at least 2 hours or up to 5 days.