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)
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
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.
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
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Copyright © 2021 Lavender Design + Cuisine, All rights reserved.