Posts
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, toasted bread of your choice with shaved plant-based white chocolate, as filling for mini
tartlets with crushed salted pistachios, as appetizer with
plant-based goat cheese crostinis and fresh thyme leaves, in 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.
Plant-based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine
Join my network on Facebook & Instagram to receive recipes and information
on upcoming workshops, chocolates, culinary & wine pairing classes, and
special events!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.