In this post I share with you an easy way to eat seasonally this Fall and Winter by incorporating Spiced Cranberry Chutney into your meals. This is my take on an Ayurvedic recipe from Kate O'Donnell's The Everyday Ayurveda Cookbook.
Agni is the Ayurveda word for our digestive fire. We can eat all the healthy food we want, but if we can't properly digest it, it's a moot point. The bitter and sour tastes ignite our digestion. When I think of cranberry, bitter and sour are to first two words that come to mind.
Since we are talking ayurveda...one of the basic concepts of Ayurveda is "opposites bring balance". This means when the weather is dry and cold, we want to eat more foods that are moist and warm. Therefore, Spiced Cranberry Chutney is the perfect condiment to add to your meals this season!
Watch Me Make It
● 1 bag of fresh cranberries (12oz)
● 1 large orange, zested and juiced
● ¼ - ½ cup sugar
● ½ inch chunk of ginger, chopped
● 6 black peppercorns
● 2 whole cloves
● 2 whole allspice
● 1 cinnamon stick
- Rinse the cranberries: Put berries in a colander, rinse well and sort to remove any that are becoming mushy. Set aside to drip dry.
- Infuse the orange juice: In a medium saucepan, add about 1 TBSP of orange zest and the juice from the orange. You want about ¾ c liquid, so add a little water if needed. Add ginger and the whole dried spices. Bring to a simmer, then remove from heat allow to steep for about 5 minutes.
- Strain: Strain the juice to remove the whole spices.
- Cook cranberries: Add the strained orange juice and the cranberries back into the pan. Place on medium heat, Cover and allow to cook until the cranberries pop open and become soft. Remove from heat and allow to cool. The chutney will thicken as it cools.
- Store in the fridge: Chutney is typically good for several weeks in the fridge, assuming it lasts that long.
- Use this chutney in place of your standard cranberry sauce this Thanksgiving. It pairs great with turkey, stuffing and all the other traditional dishes.
- Put a big spoonful on top of roasted butternut squash or sautéed greens.
- Bake a sweet potato and serve topped with chutney.
- Use it to make a seasonal and festive vinaigrette.
- Serve it with brie on a cheese tray.
- Put a dollop on top of your morning oatmeal.
I am including a link to the cookbook I mentioned. This is an affiliate link, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
The Everyday Ayurveda Cookbook - https://amzn.to/3UquoDF