I have a secret confession. I actually dislike Thanksgiving tremendously. From the stress of holiday planning to the overindulgence of food, I’m not really into any of it- except for cranberry sauce. I can smother cranberry sauce over everything. Seriously, cranberry condiments are like ketchup for me. Over the years, my taste for my grandmother’s cranberry, sugar glop disappeared and I began to prefer more savory sauces. One of my favorites is a fresh cranberry ginger chutney. I use much less sugar than traditional cranberry sauces and the warming spices make it the perfect complement to your savory dishes.
Cranberry Ginger Chutney
– 1 bag of cranberries- I was lucky enough to use fresh, New England cranberries!
– 1/2 cup raw sugar
– 1/4 cup apple cider vinegar
– 1 small shallot- diced
– 1 tbsp. fresh grated ginger
– 1 tsp. each allspice, ginger, mustard seeds, cumin
– Olive oil for sautéing
Optional: 1/2 tsp. clove and cayenne
– In a medium saucepan, heat olive oil and add shallots. Stir until almost translucent. Add the spices and a pinch of salt.
– Add cranberries, water, cider vinegar , and sugar and mix until sugar is partially dissolved. Bring to a brief boil and then reduce to a simmer. Taste for flavor and add more spices if you wish (note: spices will become stronger as the mixture cooks down!)
– Stir occasionally until mixture becomes very thick- about 25-40 minutes on a bare simmer
– Enjoy with tofu, potatoes, and all of your Thanksgiving goodies! Keeps well in the refrigerator for about a week.
Related: Vegan Thanksgiving Recipes Galore 2014!
Also by Karina: I Tried It – 8 Week Bar Method Challenge
Roasted Kabocha Squash Pudding
Photo: Karina Alexander