I came up with this dish in the name of my Nana-RIP. She loved cranberry sauce and always asked for it around Thanksgiving time. So here it is nana, with a spin to it - but I know you would have loved it. MUAH NANA!Ingredients:
12 ounces fresh cranberries (1 regular bag)
1 cup red apples (diced and peeled)
1 cup orange juice
1/2 cup dried apricots
3 teaspoon grated ginger (or paste)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 table spoons agave nectar, to taste
1. Place all ingredients except agave nectar in a deep saucepan and bring to a simmer. Cover over low heat with a lid for about 20-20 minutes, or until liquid is almost all absorbed.
2. Add agave nectar to taste and simmer for another 10 minutes until the mixture thickens.
3. Let the chutney cook before refrigerating and bring to room temperature before serving straight from the refrigerator.
-LOVING FOOD AS PEACE...
-That VVV.
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