We are all about Good Old Fashioned Staples when it comes to Thanksgiving. But don’t even come at us with that canned jelly cranberry sauce when this is an option.
Growing up I didn’t understand the hype of it then I came up with this recipe and adapted it from a few across the internet and it has been a favorite. So fresh, tart and sweet but not too sweet. Serve it up with our Cornbread Dressing and a nice juicy turkey and its the best.
It also has no refined sugar like a lot of Chutneys so it is a clean as it can get. Refined Sugar Free, Paleo and Whole30 Approved and Gluten Free)
Add it to your Thanksgiving plans and I promise you’ll never go back to the canned stuff.
Cranberry Chutney
Refined Sugar Free, Gluten Free, Paleo, Whole30
Ingredients
- 12 oz Package of Fresh Cranberries
- 1 Orange peeled and pureed
- 1 Apple peeled, cored and diced small
- 1 Pear peeled, cored and diced small
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ½ cup Water
- ½ cup Pure Maple Syrup
- ⅔ cup Pecans chopped (optional)
Instructions
- In a medium saucepan, add water, maple syrup and cranberries and bring to a boil or until the cranberries start to burst. Reduce the heat to simmer, and stir in pureed orange, apple, pear, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally. Remove from heat, and let cool to room temperature.
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