Cranberry Chutney

This slightly tart chutney, a healthier remake of an old family favorite recipe, is delightful, with a combination of dried fruit, apples, warm spices, and the addition of pineapple for sweetness. It comes together easily with fresh or frozen cranberries. Enjoy it as a side dish alongside Lentil Loaf with Date Glaze.


2 cups fresh or frozen cranberries

1 sweet apple,  cored,  peeled,  and diced

1 cup pineapple tidbits

½ cup unsweetened apple juice

1 tablespoon lemon juice

½ cup raisins

¼ cup Date Paste (see p. 28), or add more to taste

¼ teaspoon ground ginger powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8  teaspoon ground cloves

¼ teaspoon ground mustard seeds

¼-½ teaspoon red pepper flakes,  to taste

1.  Place all ingredients in a medium-size saucepan over medium-high heat on the stovetop. Bring to a boil, stirring frequently. Reduce heat and simmer for 30 minutes.

2.  While simmering, stir the mixture frequently, using the back of a spoon to mash the cranberries that don’t pop on their own. This helps release the pectin naturally found in the cranberries, which helps the mixture thicken as it cools.

3.  Once all the cranberries and apples are soft and cooked through, remove from heat. When cool enough to handle, transfer to a glass container, cover, and refrigerate.

Chef’s Notes:

This chutney can be served in a number of delicious ways. Put a spoonful over an oven-roasted sweet potato, spoon over banana nice cream, layer with nondairy yogurt and granola, spoon over pumpkin pudding, or spread on a whole-grain muffin.