Spiced Cranberry Orange Chutney

Product: Fresh Frozen Organic Cranberries

Serves: 12

Vegan: Side or condiment

Prep time: 5 minutes

Cooking time: 20 minutes

Special equipment: Canning jars and lids (optional)

This is an excellent sauce to serve with your Thanksgiving turkey, a little more sophisticated than a classic sweet cranberry sauce.

Ingredients

●     3 oranges

●     3 lb. fresh frozen organic cranberries

●     ½ cup apple juice

●     1 cinnamon stick

●     1 tbsp mustard seeds

●     2 tbsp balsamic vinegar

●     1 tbsp apple cider vinegar

●     1 cup brown sugar

●     1-inch piece of ginger, peeled and minced

●     Salt and pepper

Directions

1. Zest one orange, reserving the zest. Cut off all the skin and white pith of the oranges and separate into segments, removing and discarding the internal membranes. Cut the orange segments into 1-inch pieces. Reserve as much orange juice as possible.
2. In a large pan, combine the orange pieces with the orange juice and apple juice. Bring to a boil over medium heat and turn down to a simmer. Cook for about 8-10 minutes until the cranberries have popped.
3. Add the cinnamon, mustard seeds, both vinegars, the sugar and the ginger. Bring to a boil again and simmer for about 5-6 minutes until thickened.
4. Once cooled, remove the cinnamon stick and season to taste. Serve warm or at room temperature.

Further notes

The chutney will keep in the fridge for at least several days. But you can also make it well in advance, transfer to sterilized jars and process in a canning bath. It should keep well in the pantry for six months.