Thanksgiving is a time to come together and savor the flavors of the season. And what’s a Thanksgiving feast without a sweet and tangy cranberry chutney? This plant-based cranberry chutney recipe combines the traditional charm of cranberries with the warm and comforting flavors of the holidays. Whether you’re a vegan, a vegetarian, or just looking to add a delightful twist to your Thanksgiving table, this recipe is a perfect complement to your holiday dinner.
- 12 oz (340g) fresh cranberries
- 1 medium apple, peeled, cored, and diced
- 1/2 cup natural sweetener of your choice ( maple syrup or coconut sugar)
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- Zest of one orange
- 1/2 cup chopped pecans or walnuts (optional)
1. Prepare the Cranberries:
- Rinse the fresh cranberries and pick out any stems or blemished berries. Set them aside.
2. Saute the Apple:
- In a medium saucepan, heat a small amount of water or cooking spray over medium heat. Add the diced apple and sauté for 2-3 minutes until they begin to soften.
3. Combine Ingredients:
- Add the fresh cranberries, natural sweetener, brown sugar, orange juice, water, apple cider vinegar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and a pinch of salt to the saucepan with the sautéed apples. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow it to cook for about 15-20 minutes, or until the cranberries have burst and the chutney has thickened. Stir occasionally to prevent sticking.
5. Add Orange Zest:
- Stir in the zest of one orange to brighten up the flavors and provide a zesty, citrusy kick to the chutney.
6. Toast Nuts (Optional):
- If you choose to add nuts to your chutney, now is the time to toast them. Heat a small skillet over medium heat and add the chopped pecans or walnuts. Toast for about 2-3 minutes until they become fragrant and lightly browned.
7. Combine Nuts (Optional):
- If you toasted nuts, gently fold them into the chutney at this stage. The nuts will add a delightful crunch to your chutney.
8. Adjust Sweetness:
- Taste the chutney and adjust the sweetness to your liking. You can add more natural sweetener if you prefer it sweeter or more orange juice for a tangier flavor.
9. Cool and Store:
- Allow the cranberry chutney to cool to room temperature in the saucepan. Once cooled, transfer it to a glass jar or airtight container. Store it in the refrigerator until you’re ready to serve.
- Cranberry chutney is a versatile condiment that can accompany a variety of dishes. It’s a perfect accompaniment to your Thanksgiving feast and pairs wonderfully with plant-based roasts, tofu, or even as a spread for sandwiches and wraps.
This plant-based cranberry chutney is a delightful blend of sweet, tart, and aromatic flavors that will add a festive touch to your Thanksgiving dinner. With the warm spices, tangy cranberries, and the optional crunch of toasted nuts, this chutney is sure to become a holiday favorite. Plus, it’s a wonderful option for those with dietary restrictions, ensuring that everyone can enjoy the traditional flavors of the season. So, this Thanksgiving, add a burst of color and flavor to your table with this homemade plant-based cranberry chutney. Your taste buds and your guests will thank you.