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
 
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Cuisine: Vegan
Ingredients
  • 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
Instructions
  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

shredded brussels sprouts with butternut squash

I love the flavors of the holidays!  Try this shredded brussels sprouts with butternut squash recipe next week, it’s perfect for Thanksgiving!  

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We talk about the dangers of plastic all the time.  But, let’s face it…it’s everywhere!  We’re exposed to phthalates (a dangerous compound in plastic) on a daily basis.  Sadly, it’s in the lotions we use, water we drink and the air we breathe.  What’s equally important as educating on how to avoid plastic, is how to detoxify from it!   According to the Institute of Functional Medicine, consuming 2+ servings of cruciferous vegetables a day will speed up the detoxification process of dangerous phthalates in the body.  Vegetables in the cruciferous family include cabbage, broccoli, kale, collard greens and brussels sprouts to name a few!  One serving equals 1/2 cup of cooked vegetables.  This dish will make it super easy for you to do that, it’s so hard to stop eating this delicious mix of brussels sprouts, butternuts squash, pecans and dried cranberries!

For more on this topic and other ways to detoxify, check out this article.

shredded brussels sprouts and butternut squash
 
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Recipe type: Main
Cuisine: Vegan
Ingredients
  • 1 butternut squash, peeled and cubed (around 5 cups)
  • 2 pounds of brussels sprouts, trimmed and shredded (around 5 cups)
  • ¼ cup extra virgin olive oil
  • juice from 2 lemons
  • ¼ cup pecans
  • ¼ cup dried cranberries
  • sea salt to taste
Instructions
  1. Drizzle butternut squash with olive oil, toss to coat and roast on a baking sheet at 400 degrees for 20 minutes or until tender.
  2. Meanwhile, add olive oil to a large skillet over medium heat. Add shredded brussels sprouts and sauté for 10-15 minutes, stirring occasionally. Add lemon juice and sauté until brussels sprouts are wilted and slightly golden on the edges.
  3. Mix in roasted butternut squash, pecans and dried cranberries. Season with sea salt and enjoy!

 Shredded Brussels Sprouts with Butternut Squash, Pecans and Dried Cranberries ~vegan, gluten free~ The perfect Thanksgiving side dish!