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This decadent cranberry chutney is the
perfect concoction of sweet and tart cranberry sauce with aromatic
floral hints of cardamom spice and orange. It's a wonderful condiment that you can enjoy all-year-round and
not just during the holiday seasons. It beautifully compliments roasted-caramelized root
veggies such as rainbow carrots, fennel, golden beets, parsnips, celery root and Delicata squash!
You can also enjoy it with yogurt
and granola, gelato, waffles, crepes, scone, toast with shaved vegan white
chocolate, as filling for mini tartlets with crushed salted
pistachios, as appetizer with vegan goat cheese
crostinis and fresh thyme leaves, in vegan grilled cheese sandwich, sweet
& savory gin cocktail and much
more, just use your culinary imagination and have fun with it!
It makes a beautiful and
delicious culinary present too - Christmas in a Jar!
So let’s get started with the recipe!
Ingredients (makes a small-medium size bowl or
two 8 oz. jars)
3
Cups fresh organic cranberries
2/3 Cup fresh orange juice
1/3 Cup diced candied orange
1/2 Tsp. ground cardamom
2 Tbsp. sugar
1 Tbsp. grand marnier
A few orange rinds and a dash of
ground cardamom for garnish
Instructions:
1. In a medium
saucepan, combine all ingredients, bring it to a boil over medium-high
heat, then reduce the heat and simmer over low heat until the
cranberries start to pop, 5-7 minutes.
2. Let the mixture to
simmer for additional 5-10 minutes over low heat until it thickens. Remove
from the heat and set aside to cool for 30 minutes. Transfer to a bowl
and garnish with a sprinkle of ground cardamom and a few orange rinds.
3. Cover and refrigerate overnight
to allow flavors to blend before serving.
Enjoy & Happy Holidays.
Chef Ellie
Lavender
Vegan Mediterranean
Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
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