Tangy Pomegranate Cranberry Chutney

Typical cranberry sauces are often very simple, very sweet and often contain very few essential nutrients. Canned versions are high in refined sugars and high fructose corn syrup. This chutney recipe has a lot of depth as it adds various flavors and makes it an excellent complement to roasted and grilled meats, especially a roasted turkey. The spices and use of fresh ginger lend a warm taste to the chutney offsetting the tangy fruit and fruit juice. Maple syrup and agave sweeteners replace the need for refined sugar.

 

  • Substituting maple syrup and agave nectar knocks out the need for refined sugar.  In many recipes the refined sugar added is as much as 1-1/2 cups!
  • Cranberries are packed with vitamin C, fiber and phytonutrients.
  • What makes this recipe a nutrition powerhouse is the addition of pomegranate juice and seeds.  Pomegranates are high in vitamin C and multiple B vitamins and they also contain potassium. The seeds also add fiber. The antioxidant content is why pomegranates are very popular today as antioxidants are believed to fight the free radicals that might contribute to chronic diseases such as cancer.

 

Tangy Pomegranate Cranberry Chutney

This chutney recipe has a lot of depth as it adds various flavors and makes it an complement to roasted and grilled meats, especially a roasted turkey.

Yield: Serves 12

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

2 Large Shallots, Finely Minced
1/4 Cup Maple Syrup
1/2 Cup Dry Red Wine
3 Teaspoons Fresh Ginger, Peeled and Minced
2 (12-Ounce Bags) of Fresh Cranberries
Seeds of One Pomegranate
1 cup Pomegranate Juice
Zest of One Large Orange
1 Cup Orange Juice, Freshly Squeezed
1/2 Teaspoon of Ground Nutmeg
1/2 Teaspoon Ground Cloves
2 Cinnamon Sticks
2/3 Cup Agave Nectar (add more or less according to taste)

Directions:

In a large saucepan, combine shallots, wine, maple syrup and ginger.
Place over medium-high heat and bring to a boil.
Reduce heat to medium and simmer for 2-3 minutes.
Add all remaining ingredients except agave nectar and cook until the cranberries have popped, about 8-10 minutes.
Stir in agave nectar and remove from heat.
Serve at room temperature.