Cranberry Chutney

Cranberry chutney is a vibrant and tangy side dish that adds a burst of flavor to any meal. This Paleo version is made with fresh cranberries and warm spices, making it a perfect accompaniment to roasted meats or as a topping for salads.

Ingredients

• Fresh cranberries - 200 grams
• Apple - 1 medium, diced
• Red onion - 50 grams, finely chopped
• Fresh ginger - 1 tablespoon, grated
• Coconut sugar - 2 tablespoons
• Apple cider vinegar - 2 tablespoons
• Cinnamon powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Water - 100 ml

Steps

1. In a medium saucepan, combine the fresh cranberries, diced apple, chopped red onion, grated ginger, coconut sugar, apple cider vinegar, cinnamon powder, cumin powder, salt, and water.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the cranberries have burst and the mixture has thickened.
4. Remove from heat and allow to cool slightly before serving.
5. Store any leftovers in an airtight container in the refrigerator for up to one week.

Nutrition

• Calories: 110
• Protein: 1 g
• Carbs: 28 g
• Fiber: 4 g
• Sugar: 12 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Supports digestive health due to dietary fiber content.

Tags