Raw Cranberry Chutney
Author: Selva Wohlgemuth, MS on Nov 10th, 2014
Recipe Category: Side
This zesty, raw version of cranberry sauce will forever change your mind about this festive seasonal condiment. This can jazz up any boring piece of poultry or can be enjoyed all on its own.
12 oz fresh cranberries
1 deseeded jalapeno, finely minced (OPTIONAL)
1 orange, juice and zest
1/4 cup maple syrup
1/4 teaspoon sea salt
Rinse cranberries and strain. Pour onto a clean kitchen towel
and pick out any soft
Place the fresh cranberries and jalapeno (optional) into a food processor and pulse until finely minced. Do not overprocess. The mixture should be somewhat chunky, not fully blended.
Spoon into a large bowl and mix with orange juice, zest, maple syrup, and sea salt.
Store in a glass jar for up to one week.
Note: this chutney gets more flavorful with time.
Makes 2 cups