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SAY NO TO THE CAN! This Thanksgiving treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly - you'll just need to find an empty burner on the stove. Spoiler alert - I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.
156
103.59375
156
103.59375

Spicy Red Wine Cranberry Chutney

November 20, 2011

30 min or less active, 60 min or less total, condiment, fall, gluten-free, vegan

SAY NO TO THE CAN! This Thanksgiving treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly - you'll just need to find an empty burner on the stove. Spoiler alert - I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.
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Information

Servings: Makes about 4 cups; 1 serving=1/4 cup
Time: About 10 minutes active; 40 minutes total
Price: About $13.60 total; $0.85 per serving
Nutrition (per serving):
Calories: 76.5
Protein: 0.48g
Fat: 1.6g
Saturated fat: 0.92g
Carbohydrates: 15.4g
Fiber: 1.9g
Sodium: 12.8mg
Cholesterol: 3.9mg
High In:
Good Source:
Low In:

Ingredients

  • 2 Tbsp unsalted butter
  • 1 large shallot, finely chopped
  • 1 Granny Smith apple, cut into 1/2" dice
  • 1 cup golden raisins
  • 12 oz fresh cranberries
  • 3 sprigs fresh thyme
  • 2 strips (2" each) orange zest, plus juice of the orange
  • 1/2 cup red wine
  • 1/3 cup brown sugar
  • 1 small hot pepper, like serrano, finely chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves

Preparation

  1. In a large pot, heat butter over medium-low heat. Add shallots and cook 4-5 minutes until translucent.
  2. Add remaining ingredients plus 1/2 cup water. Bring to a boil then reduce heat to low and cook until cranberries have burst and chutney has thickened, about 15-20 minutes.
  3. Remove thyme sprigs and zest. Let cool and serve at room temperature. Refrigerated, this keeps for about a week.

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