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SWEET AND SAVORY CRANBERRY CHUTNEY

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SWEET AND SAVORY CRANBERRY CHUTNEYSERVINGS: 4
PREP TIME: 15 min.   |   COOK TIME: 20 min.

YOU’LL NEED

  • 2 tbsp extra-virgin olive oil
  • leek, halved lengthwise, washed well, cut into thin slices, and rinsed again
  • ½ tsp freshly ground cinnamon
  • 1 thumbnail-size piece of fresh ginger, diced
  • ½ tsp freshly ground ginger
  • ¼ tsp ground nutmeg
  • large tart apple, cored and diced (peel if desired)
  • 2 cups fresh frozen cranberries (if frozen don’t thaw)
  • ½ cup pure maple syrup
  • ¼ cup apple-cider vinegar
  • ¼ cup brown sugar
  • 5 tbsp water, divided
  • 2 tbsp dried cherries, coarsely chopped (dried cranberries can be a substitute)
  • 1 tbsp Dijon mustard
  • ¾ tsp sea salt
  • ¼ tsp ground black pepper
DIRECTIONS
1. In a medium saucepan, heat oil over low heat. Add leek, stirring on occasion for about 5 minutes. Stir in cinnamon, ginger, and nutmeg. Cook for 1-2 minutes.
2. Raise the heat to high; stir in remaining ingredients. Bring mixture to a boil and stir so ingredients are well mixed.
3. Reduce heat to simmer and cook mixture until cranberries are split and apple pieces are tender, 10-12 minutes. If mixture is too thick, add 1-2 tbsp water and stir.
4. Remove from heat. Chutney will thicken slightly as it cools. Taste for seasoning, adding more salt, pepper, maple syrup, ginger, nutmeg, or cinnamon as desired.