Cranberry Chutney
Cranberry Chutney Description: Ayurveda recognized 6 tastes that tell us a great deal about what we are eating and combining. When combined, these 6 tastes create a delectable, satiating meal. The 6 tastes are sweet, sour, salty, pungent, bitter, and astringent. Since there are no sweet tastes in the other recipes, this chutney is a nice add-on to the kitchari. This will round off the meal and hopefully stave off any post-meal sweet cravings.
Yield: ~2 cups
Ingredients:
1 (12 oz bag) of fresh organic cranberries
⅓ cup of honey
½ cup orange juice
Zest of one orange
2 cloves
½ tsp cinnamon
Kitchen Supplies:
Large-medium sized saucepan
Dry measuring cups
Liquid measuring cups
Measuring spoons
Rubber scraper
Box grater
Optional: mason jar to store
How to Make Cranberry Chutney
First, pick through the bag of cranberries and discard any rotten ones.
Wash and dry the orange. Zest it on a box grater (just zest the vibrant orange skin, not the white underskin which is bitter.) Place the zest to the side.
Slice the orange in half. Squeeze ½ cup of the juice into a liquid measuring cup. Discard and seeds.
In a medium saucepan, combine the cranberries, orange juice, cloves, and cinnamon.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low, stirring occasionally. Once most of the cranberries have popped (about 5 to 10 minutes), turn the temperature off.
Remove the pot from heat. The chutney will begin to cool and thicken.
After you’ve cooled the chutney for 5-6 minutes, stir in the orange zest and honey. Give it a taste and add more spices or honey as needed. Remember, it should be slightly tart and not too sweet.
Once the chutney cools entirely, store it in a mason jar in the fridge.