A family classic and necessity for Thanksgiving meals; cranberry sauce. This re-imagined chutney pairs beautifully with sage roasted carrots, orange scented cauliflower mash, or yes; put it on a sandwich with all the fixings and yesterdays leftovers.
Instructions
1
In a medium-sized saucepan, heat the sunflower seed oil over medium heat.
2
Add the minced shallots and ginger to the pan. Sauté them for 2-3 minutes until they become fragrant and lightly golden.
3
Toss in the diced green apple and continue cooking for another 2 minutes until they soften slightly.
4
Add in the apple cider vinegar and allow to cook with the apples for 3 minutes or until the liquid evaporates.
5
Add the cranberries, cinnamon stick, cinnamon powder, and whole peppercorn to the pan. Stir everything together to combine.
6
Reduce the heat to medium-low and let the mixture simmer for about 15-20 minutes. Stir occasionally to prevent sticking and to ensure the chutney cooks evenly.
7
As the cranberries cook, they will start to burst and release their juices, creating a thick and flavorful chutney. Add in your honey and stir.
8
Taste the chutney and adjust the sweetness or tanginess according to your preference. You can add more honey or apple cider vinegar if desired.
9
Once the chutney has reached your desired consistency and flavor, remove the cinnamon stick and whole peppercorn from the mixture.
10
Let the chutney cool down to room temperature. Then transfer it to an airtight container and store it in the refrigerator. Enjoy!
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