The holidays are right around the corner which means lots of great food! I like to make my guests this delicious, healthy chutney that will be refreshing to their palates. This Paleo Cranberry Raisin Chutney is great on its own, as a condiment with roasted chicken, turkey, pork or ham, or as a dip. Personally, one of my favorite ways to enjoy this is the day after Thanksgiving as a relish on sandwiches made with that yummy leftover turkey!
|Cranberry Raisin Chutney|
Recipe: Yields about 4 cups
- 1 pound fresh or frozen cranberries
- 3/4 cup raisins
- 1/2 cup maple syrup
- 1/4 cup apple juice
- 1/4 cup water
- 1 tablespoon minced fresh ginger
- 1 teaspoon whole allspice
- 6 whole cloves
- 1 cinnamon stick
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup chopped walnuts (optional)
- In a 3 to 4 quart pan, combine cranberries, raisins, maple syrup, apple juice and water. Cook over medium heat until berries begin to pop, about 10 minutes.
- Stir in ginger, allspice, cloves, cinnamon stick, cayenne pepper and chopped walnuts. Simmer, uncovered, stirring often, until almost all the liquid has evaporated, about 40 minutes.
- Let cool, then discard cinnamon stick. Cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.
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