Holiday Entertaining: Cranberry-Orange Ginger Chutney

This cranberry dish is sure to liven up your Thanksgiving dinner.  The addition of the ginger really makes this savory side “pop”.  And as both a vegan and gluten-free dish, all your guests will be happy!  Plus, this can be made up to a week in advance which means one less thing to make the day of your dinner!!  The below recipe yields 8 servings so make sure to adjust based on how many guests you are having.

Cranberry-Orange Ginger Chutney — modified from Cooking Light Magazine

• 1 Tbs olive oil
• 1/2 cup minced shallots
• 2 Tbs peeled fresh ginger, finely chopped
• 1/2 cup fresh orange juice
• 3 cups fresh cranberries
• 1/2 cup sugar
• 2 Tbs cider vinegar
• 1/2 tsp kosher salt
• 1/2 ground allspice

Heat oil in a dutch oven over medium heat.  Add shallots and ginger to pan.  Cook for 5 minutes or until golden, stirring occasionally.

Add juice, scraping pan to loosen browned bits.

Add cranberries and remaining ingredients.  Bring cranberry mixture to a boil.

Reduce heat and simmer for 15 minutes or until slightly thickened.

Cover and chill at least 2 hours.

Watch for more recipes coming up that are part of our

‘Thanksgiving Dinner’ Menu!

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