Cranberry Cherry Chutney

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. 

Cranberry Cherry Chutney
Print Recipe
Prep Time
15 minutes
Cook Time
10 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Cranberry Cherry Chutney
Print Recipe
Prep Time
15 minutes
Cook Time
10 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. 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.
Recipe Notes

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

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About the Author:

April Crowell
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM) Certified Holistic Nutritionist (CHN) AOBTA Certified Instructor & Practitioner I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.

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