Just in time for your holiday meal! This cranberry chutney is really good and would be an excellent addition to any holiday dish – any dish for that matter! This recipe was written to go with seitan. We ordered Indian food last night and added it to that, it was delish! I don’t make things like this often so this was a real treat! (Trying to reduce the amount of sugar I use in my recipes.) This freezes well too.

*UPDATE* I recently made a batch of this with 1/4 tsp Stevia instead of sugar and it turned out great! I’ve been adding it to my daughter’s oatmeal. She loves it!

Spicy Sweet Cranberry Chutney

This is another awesome recipe from Melomeals, of course! 🙂

Cranberry Chutney

1. 2 c cranberries
2. 2 apples – I used organic Gala apples 
3. 2 Serrano chilies – I deseeded mine
4. 1 T chopped fresh ginger – I love ginger so I added 1 extra Tbsp
5. Juice of 2 oranges
6. 2 3 inch pieces of orange zest
7. 1/2 c apple cider vinegar
8. 1 t cinnamon
9. 1 1/4 c sugar – Use 1 cup of raw sugar OR use 1/4-1/2 tsp Stevia 
10. 1/2 t salt

1. Place in saucepan and cover. Cook over medium heat for 30 minutes or so. Stir often.
2. If you want to tone it down, remove the serrano chilies and reduce ginger to 1 teaspoon.  If you don’t have oranges you can use water or any fruit juice you have around.

Place all ingredients into saucepan and cover. Cook over medium heat for about 30 minutes

Stir often

All done!