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Ingredients
12 ounces cranberries, fresh
1 batch spicy cranberry simple syrup pulp (leftover from our Spicy Cranberry Sour)
1 jalapeno, finely chopped (optional if you’d like more spice)
1 cup golden raisins
1 medium apple, finely diced
1 small onion, finely diced
1 cup brown coconut sugar
1 orange, zested and juiced
½ cup water
1 tbsp apple cider vinegar
pinch salt
Cranberry Jalapeno Chutney
20 minutes
Cranberry chutney is a must this holiday season. Paired with your holiday meal, spread on a piece of toast or on your favorite vegan cheese snack board, this cranberry chutney seems to go with just about anything. The spicy pulp adds a depth of flavor, for more spice, add additional chopped jalapenos to your chutney.
Servings: 10-12
Ingredients
12 ounces cranberries, fresh
1 batch spicy cranberry simple syrup pulp (leftover from our Spicy Cranberry Sour)
1 jalapeno, finely chopped (optional if you’d like more spice)
1 cup golden raisins
1 medium apple, finely diced
1 small onion, finely diced
1 cup brown coconut sugar
1 orange, zested and juiced
½ cup water
1 tbsp apple cider vinegar
pinch salt
Directions
Step 1
Put all the ingredients in a dutch oven or large saucepan and bring to a boil over high medium heat. Once boiling, turn down to medium-low and simmer until cranberries breakdown and chutney thickens - approx 12-15 minutes. Serve warm as desired or chill and serve at room temperature.
Step 2
Enjoy!