Blue-Cranberry Chutney Yield about 2 cups Prep Time 5 minutes     Cook Time 10 minutes                     Tweet

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

This refined sugar free cranberry and blueberry chutney is perfect for the holiday season or any time of year. Filled with vitamins, antioxidants, and amazing flavor, it may become your favorite condiment or side for a variety of meals like vegan burgers, vegan wings, or any dish that benefits from a little sweet and tart addition. The date syrup is optional and can be substituted with real maple syrup if desired, but a healthy vegan kitchen should have all of the ingredients on hand. Instructional images follow the recipe.

Ingredients:

For the date syrup:

• 1 cup Medjool dates - pitted and chopped
• 1 1/2 cups water

Chutney Ingredients:

• 1 1/2 cups cranberries (whole - fresh or frozen)
• 1 cup blueberries (whole - fresh or frozen)
• 1 medium orange (for zest and juice)
• 1/2 cup water
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 cup date syrup (see notes or substitute 1/4 cup maple syrup)

Special Equipment:

No special equipment is required.

 

Preparation Method:

Date Syrup:

Make the date syrup before preparing the chutney. (It is nice to have this date syrup in your refrigerator most of the time so it can be used to sweeten a variety of foods when you don't want sugar. I use it in baking and occasionally in my oatmeal for breakfast.) Place dates in a medium or large bowl. Bring water to a simmer and pour over the dates. Let the dates sit in the water until the water is cool enough to blend, about 30 minutes. Pour the dates and water into a blender and blend on high until smooth. Strain if desired. Refrigerate in a sealed container for up to 2 weeks.

Blueberry Cranberry Chutney:

Wash the cranberries and blueberries and place into a medium sized (2 quart) pot. Zest the orange before cutting the orange in half. Juice the orange into the pot with the berries and add the orange zest, along with the 1/2 cup of water, ginger, cardamom, and date syrup. If you are not using the date syrup, add 1/4 cup of maple syrup.

Place the pot over medium-high heat and bring to a boil. Reduce the heat to a simmer. Simmer the chutney for 10 to 12 minutes, stirring occasionally. The cranberries will start to pop and break down after a couple of minutes, so be careful when stirring.

Remove the chutney from the heat and transfer to a glass container or serving dish. Take care not to spill because the blueberries will cause this chutney to stain light colored containers and clothing a deep purple color. Let the chutney cool and thicken on the counter for a few minutes and serve warm, or cover and refrigerate until fully chilled. The chutney will last in the refrigerator of about 4 days.

Putting it all together:

Get all of your ingredients together

Add all ingredients to a pot and place over medium-high heat to bring to a boil

Once boiling, reduce to a simmer and simmer for 10 to 12 minutes

Once the chutney has reduced and thickened, remove from the heat

Store and let cool in a glass container (plastic may stain from the blueberries)

Enjoy!