Cranberry Chutney

Cranberry Chutney

Vegan Holiday Kitchens – by Nava Atlas

Ingredients:

  • 12 ounces fresh cranberries
  • 1 cup peeled, finely diced apple or 1 cup finely diced fresh or canned pineapple
  • 1 cup apple, orange or pineapple juice
  • ½ cup chopped dried apricots
  • 2 teaspoons grated fresh or jarred ginger, or more to taste
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Dried hot red pepper flakes to taste
  • 3 to 4 tablespoons maple syrup or agave nectar, to taste.

Directions:

  1. Place all ingredients except the maple syrup in a saucepan and bring to a simmer. Cover and simmer gently for 20 to 25 minutes, or until most of the liquid is absorbed.
  2. Add the maple syrup to taste and simmer uncovered for 5 to 10 minutes longer, until thickened. Let the chutney cool to room temperature.  Transfer to a serving bowl.  If making ahead, transfer to a tightly sealed jar or container.  Refrigerate until needed.  Before serving, bring to room temperature.