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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 should be enjoyed all-year-round and
not just during the holiday seasons, since it beautifully
compliments roasted-caramelized to perfection root veggies such
as rainbow carrots, fennel, golden beets, parsnips, rutabaga and squashes such
as Delicata, Buttercup and Acorn.
It’s also
perfect with yogurt and granola, on gelato, waffles, in crepes, and you can
also make a sweet & savory gin cocktail with it. And of course you can use
it as spread on scone and bread with shaved vegan white chocolate with French
roast coffee for a decadent breakfast, as a filling for mini tartlets
with crushed salted pistachios, as appetizer on vegan goat cheese
crostinis with fresh thyme leaves, in vegan grilled cheese sandwich and much more, just use your culinary imagination and
have fun with 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 Tsp. ground cardamom
2 Tbsp. sugar
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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network on Facebook & Instagram to
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special events!
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