Make Thanksgiving a little more interesting this year by taking advantage of the fresh cranberries, apples and peppers that are available. This quick and easy chutney is allergy-friendly and a perfect accompaniment to provide that sweet zing to your main dish.
Cranberry-Apple and Poblano Chutney
1 12ounce bag (3 cups) of fresh cranberries
1 teaspoon fresh grated ginger
1 cup of sugar
1 green apple, peeled and cut into small pieces
2 large poblano peppers, cut into small pieces
1/3 cup raspberry jam (preferably and all-fruit spread made from real sugar)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup sunflower seeds*
Rinse the cranberries and remove any berries that look discolored and no longer good.
In a large saucepan, add the cranberries and enough water to almost cover them. Put the heat on medium high and add the remaining ingredients EXCEPT the raisins and sunflower seeds.
Bring to a boil, stirring occasionally. Once you hear the cranberries begin “popping,” lower the heat and simmer, uncovered, for about 15 to 20 minutes, stirring occasionally, until slightly thickened (it will get thicker when it cools down).
Remove from heat and stir in the raisins.
Transfer to a bowl to cool to room temperature.
Once it is cooled down (you may even want to wait until time to serve), add the sunflower seeds. This ensures that they don’t get cooked and stay crunchy. *You’ll note that the picture I took is a version that I made with pecans. It is NOT RECOMMENDED to use nuts in this recipe for larger gatherings. I am having a very small gathering where I am 100% positive that no one is allergic to nuts.
I have made this before with sunflower seeds and it was delightful. Stick with using sunflower seeds and everyone have a safe and happy Thanksgiving!