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.
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