Cranberry Cherry Chutney
Chutneys, jellies, jams and minced meats came about as a way to preserve vitamin and mineral rich fruits through the cold months. In some cases, the preserves were the main source of Vitamin C available until fresh was once again available. Chutneys are simply a mix of fruits, vegetables and spices. This chutney has a bold flavor and goes well with meats and can be easily varied–it’s easy to toss in a diced up apple or pear.
In a large sauce pan, heat oil over low heat.
Add in onion and garlic, cook stirring frequently until the the onion is soft, about 7-8 minutes. Stir in cranberries, sugar, cherries and apricot nectar.
Add in seasonings and continue cooking until flavor blend and cranberries 'pop', about 10 minutes. Serve room at room temp or chilled.
Energetics: This blend has all five flavors. Sweet, sour, salty, bitter and pungent. Specifically it benefits the Bladder, Kidney, Liver and Spleen and will aid in stabilizing and astringing.
Primary season: Autumn/Winter