Spiked Cranberry Chutney

This Spiked Cranberry Chutney recipe is sponsored by The Cranberry Marketing Committee in partnership with the Healthy Aperture Blogger Network as part of their #CookWithCranberries campaign.

Way back when I started this blog… (um, nearly 6 years ago!! what…what?! yah, I can hardly believe it has been that long too), I wanted to create a place where I could share our family favorite recipes that were made with a healthy twist. All those Southern recipes {read: Spiked Cranberry Chutney} passed down from my grandmother with lard and loads of butter, had to be adjusted to fit my lifestyle.

And this Spiked Cranberry Chutney is one of those tried and true favorites that we eat every Thanksgiving when we are up in Alabama celebrating the holidays with my aunt Elaine (or aunt Laney as we call her)… which happens every other year because we go up for the Iron Bowl (Auburn/Alabama game) when Auburn plays at home. That’s how Thanksgiving is done in the South… like it or not, it all revolves around football.

When the turkey is cut and we are all gathered (usually about 50 of us) around the table to dig in, I pile my plate high with ALL.THE.CRANBERRIES. Little did I know that I was getting tipsy in the process…just kidding! But really, I had no idea her fresh cranberry sauce recipe called for rum until I called aunt Laney asking how to make it to recreate this one for you today. You may be thinking, this woman knows how to party, right? Well, surely she does.

If you’re like me and don’t drink much (if any), you may be tempted to omit it from the recipe, but I must say… you cannot taste the alcohol but that it acts as a preservative for the cranberry chutney and creates a wonderful sauce to drizzle over that turkey and dressing and just about everything!

I even love it on pancakes and over oatmeal! She always sends home a little mason jar of Spiked Cranberry Chutney with me to take back home too. #winning

So in my effort to create a healthier twist on this southern classic, I stirred in pure maple syrup for that amazing depth of flavor and used half the alcohol! By all means use a full cup of alcohol in this recipe if you’d like… that’s what aunt Laney does. I also added a blend of fall spices to compliment the tart berries.

This Spiked Cranberry Chutney not only smells amazing while it’s cooking, it’s so freaking good (and good for you). Cranberries contain nutrients called PACs (proanthocyanidins) that play a role in helping to maintain urinary tract function.

Since you can usually only find fresh cranberries during the holidays, to enjoy them longer, buy one bag for now and two for the freezer! Fresh cranberries can be frozen in their original packaging for up to one year so that you get to eat them all year long.

Oh and be sure to feature cranberries at your Friendsgiving celebration for a chance to win! Just snap a picture of your Friendsgiving cranberry creations, post it on Facebook, Instagram, Twitter, or Pinterest, with the hashtag #FriendsgivingCranberryContest, and upload it at CranberryFriendsgiving.com for a chance to win one of eight $500 prizes! For more information and contest rules, visit CranberryFriendsgiving.com.

Spiked Cranberry Chutney

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★★★★★

5 from 1 reviews

• Author: Kristina LaRue
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 8-10 servings 1x

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Description

This Spiked Cranberry Chutney not only smells amazing while it’s cooking, it’s so freaking good. Fresh cranberries, cinnamon, cloves and aged rum… the perfect topping for everything holiday!

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Scale 1x2x3x

Ingredients

• 8 cups fresh cranberries
• 1/2 cup 100% pure maple syrup
• 1 tablespoon coconut oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• pinch of salt
• 1/2 cup aged rum (or vodka)

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Instructions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. Arrange fresh cranberries on baking sheet and coat with maple, coconut oil, cinnamon, cloves, and a pinch of salt.
3. Cover baking sheet with aluminum foil and bake for 30 minutes. Remove from oven and allow to cool for a few minutes.
4. Pour cranberries to a mixing bowl and gently stir in rum; transfer to serving bowl or store in an airtight container or mason jars if not serving right away. Can be enjoyed warm or chilled.

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Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

www.loveandzest.com

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