Intimidated by fresh cranberries? Don't be! These red jewels, the signature of the holiday season, are antioxidant rich and the easiest thing to cook. My Fresh Cranberry Chutney is endlessly versatile, so read more below for inspiration!
What (your ingredients): 1/4 cup water 1/4 cup orange juice 2 apples, diced 1 pear, diced 2 cups fresh cranberries 1 teaspoon cinnamon 1 tablespoon brown sugar
How (your directions):
Bring water and orange juice to a simmer, then add diced apples, pear, cranberries, cinnamon, and brown sugar:
Cook down for 10-15 minutes:
That's it! I mean, how easy is that?
The uses for this chutney are endless: Top oatmeal with warm chutney Top pancakes or waffles with chutney, and dust with powdered sugar Serve over a roasted sweet potato Serve with pork chops Serve warm with a scoop (or two!) of real vanilla ice cream Spoon into plain or vanilla yogurt And, of course, serve as a side dish to turkey and stuffing for Thanksgiving! Or, do as I just did, and eat with a fork right out of the bowl...
Why (the science): ): Canned cranberry sauce is made with high fructose corn syrup and regular corn syrup, and offers zero nutritional value- no fiber, vitamins, or minerals. This homemade chutney version provides 5 grams of fiber per ¼ cup! That’s a whopping 20% of your daily value for fiber. It even has 25% of your daily value for vitamin C. Buh bye, canned sauce! Hello, fresh cranberry chutney ;)
The ever popular nutrition facts: Fresh Cranberry Chutney - Nutrition Label
P.S. Many thanks to Brewers Organics for providing the apples, pear, and fresh cranberries for this gorgeous and versatile recipe!