spiced cranberry apple chutney with crystallized ginger

Spiced Cranberry Apple Chutney with Crystallized Ginger

Spiced Cranberry Apple Chutney with Crystallized Ginger

For my entire early childhood I thought cranberry sauce came out of a can!  It was my job to poke the bottom of the can with a sharp knife (third child, no one cared if I played with knives!) and watch a perfectly “can” shaped glob of cranberry sauce slide out.  It wasn’t until we moved to Cape Cod that I remember my mom making cranberry sauce from scratch.  I guess seeing crimson bogs of berries all around made her change her ways!  The recipe has been modified over the years, but it’s always more or less the same…sugar, spices, oranges, raisins, apple cider vinegar and locally grown cranberries (one of the perks of living on the Cape!).  This year we decided to add apples and walnuts, which I think are here to stay!

This recipe makes a double batch, which is great if you’re feeding a lot of people!  If not, cut the recipe in half or give some of it away…It makes a great holiday gift!  It will last a week if stored in the refrigerator in an air-tight container such as a mason jar.

To prevent the chutney from becoming too “seedy,” we cut the cranberries in half and rinsed away most of the seeds.

Warning:  This step is time consuming!

You can totally skip this step and just add the cranberries whole!

spiced cranberry apple chutney with crystallized ginger
Cuisine: Vegan
  • 2 (12 oz.) bags of fresh cranberries, washed and cut in half
  • 1 cup organic sugar
  • 2 cups of water
  • 2 cups of apples, peeled and chopped
  • 1 orange, peeled and chopped
  • ¼ cup pure maple syrup
  • 1 cup apple cider vinegar
  • 1 cup raisins
  • ¼ cup crystallized ginger, chopped or ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 cup walnuts, chopped
  1. Place halved cranberries in a colander and rinse away seeds. Set aside.
  2. In a large pot bring sugar and water to a boil. Add cranberries, apple, orange, maple syrup, apple cider vinegar, raisins, crystallized ginger and spices. Bring to a boil and reduce to a very low simmer. Stir occasionally and simmer for 30-45 minutes or until liquid becomes thick, similar to maple syrup. Stir in walnuts.
  3. Remove from heat, cover and let cool. Place in an airtight container and refrigerate to store. Serve at room temperature.

 Spiced Cranberry Apple Chutney with Crystallized Ginger

steel cut oats ~two ways~

Yup, another morning of snow…

Need a little warming up on these cold winter mornings?

Try a bowl of steel cut oats!

Two ways:

Cranberry Orange Flax 

my new favorite :)

Cranberry Orange Flax Steel Cut Oats ~two ways~vegan/gluten free~

Coco Banana Cashew
Coco Banana Cashew Steel Cut Oats ~two ways~vegan/gluten free~

Yes, steel cut oats take more time to cook than old-fashioned oats, and even more time than quick-cooking oats.   But…they are better for you and in my opinion, taste better too!  They are a bit chewier than regular oats and when dressed up with spices, nuts, fruit and maple syrup, they make for a perfect winter breakfast!

Steel Cut Oats ~two ways~vegan/gluten free~

Steel Cut Oats

(for 4 servings)

4 cups water

1 cup steel cut oats

-Bring water to a boil in a medium saucepan.

-Stir in oats, reduce heat to low.

-Simmer uncovered over low heat, stirring occasionally for 25-30 minutes or until oats are tender.

Cranberry Orange Steel Cut Oats ~two ways~vegan/gluten free~

Cranberry Orange Flax Oatmeal

~Add dried cranberries, orange zest, ground flax seeds, dash of cinnamon and drizzle with pure maple syrup~

Coco Banana Cashew Steel Cut Oats ~two ways~vegan/gluten free~

Coconut Cashew Banana Oatmeal

~Top with sliced bananas, cashews, toasted coconut, dash of cinnamon and drizzle with pure maple syrup~

(would taste great with cacao nibs too!)

Helpful Hint:  To make mornings flow a little faster, cook a batch of oats the night before, separate into small containers and heat when needed.

goji pomegranate orange smoothie

I have my beautiful niece Ella Mae to thank for this smoothie!  She gave me this wonderful Christmas present…she knows me so well :)

"Superfood Smoothies" by Julie Morris

“Superfood Smoothies” by Julie Morris

I love this book!  It is loaded with useful information on different ways to pack more nutrition into every smoothie, essential superfoods to use and nutritional benefits of drinking smoothies!  The author also gives really creative ideas on how to jazz up the ordinary smoothie.  One of my favorite tips was to make “almond ice” by freezing almond milk in ice cube trays, brilliant!

The smoothie I chose to make today was the “pomegranate orange” smoothie.  It tasted amazing, gave me a quick burst of energy and is off the charts in ORAC value (the antioxidant level of foods) thanks to the pomegranate juice and goji berries.  To add a healthy dose of omega fatty acids I added two tablespoons of hemp seeds.

Goji Pomegranate Orange Smoothie

Goji Pomegranate Orange Smoothie

1 orange, peeled

2 tablespoons dried goji berries

3/4 teaspoon grated orange zest

2 tablespoons hemp seeds

3/4 cups pomegranate juice

2 cups of almond ice cubes

(To make almond ice: freeze almond milk using an ice cube tray)

dash cinnamon

~blend and enjoy!~

Thanks Ella Mae :)