Cranberry Chutney

A quick and easy cranberry sauce to serve for a thanksgiving feast!

Makes 2 cups

ingredients

3 cups fresh cranberries

2 tablespoons ginger purée (or grated ginger) 

1/2 cup fresh squeezed orange juice 

1 teaspoon chili powder

1 teaspoon sea salt 

1 cup cane sugar

1/2 teaspoon ground cloves 

instructions

Combine all ingredients in a cast iron skillet or heavy bottomed stock pot. Cook for 15 to 20 minutes until most cranberries pop. For a crunchier texture, cook for less time.

notes & variations

• Add half an apple, finely diced and and 2 to 3 tablespoons more of orange juice.

• Use cardamom instead of clove. Add at the very end after the heat is off.

• Serve with a farmer’s pie or peanut butter and crackers for a spicy, salty, sweet, and nutty snack.

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