SAY NO TO THE CAN! This Thanksgiving, treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly—you’ll just need to find an empty burner on the stove. Spoiler alert—I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.
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Servings: Makes about 4 cups; 1 serving=1/4 cup
Time: About 10 minutes active; 40 minutes total
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 Granny Smith apple, cut into 1/2″ dice
1 cup golden raisins
12 ounces fresh cranberries
3 sprigs fresh thyme
2 strips (2″ each) orange zest, plus juice of the orange
1/2 cup red wine
1/3 cup brown sugar
1 small hot pepper, such as serrano, finely chopped
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1. In a large pot, heat butter over medium-low heat. Add shallots and cook 4-5 minutes until translucent.
2. Add remaining ingredients plus 1/2 cup water. Bring to a boil then reduce heat to low and cook until cranberries have burst and chutney has thickened, about 15-20 minutes.
3. Remove thyme sprigs and zest. Let cool and serve at room temperature. Refrigerated, this keeps for about a week.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.