Spiced Cranberry Chutney with Apricots, Cherries and Pecans

When did we as Americans (just my observation) start filling our tables and bellies with an assortment of fatty and sugary food for Thanksgiving?  Do we use the holiday as an excuse to over indulge? I do believe that all most things in moderation are fine but I would really like to see more real, whole foods on the holiday table. I love veggies but even if your not as excited about them as I am, there are so many delicious and new ways to try them that there's really no reason to load your plate with 3 different kinds of potatoes, stuffing and bread.





Fall produce is one of the healthiest and tastiest in my opinion and needs very little or no sugar or additives to make them a perfect holiday dinner addition. Take cranberries for example. Besides being gorgeous, they are a super power food for your health and yet most people buy the canned stuff and then pour sugar into them. Whole, fresh cranberries can be simply prepared or added to stuffing, squash, a salad or as a chutney.



Try making this cranberry, apricot and cherry chutney this year, it goes perfect with turkey and you can add it to your left over turkey sandwiches for a tangy twist! You can add diced apples too if you'd like. No sugar is needed but if you find it too tart, which I happen to love, add a teaspoon of  honey or turbinado/raw sugar to the cranberries as they cook.

Check back in the next day or two, I will be posting a simple and savory variation of green bean casserole.

Cranberry Chutney

1/2 cup apple cider

1/4 cup pomegranate juice

1-12 oz bag fresh or frozen cranberries

1/2 cup dried cherries or fresh chopped apples

1/2 cup dried apricots chopped

1/2 cup toasted pecans, chopped

2 tsps. orange zest

1/2 tsp ground cinnamon

1/4 tsp each ground fennel and ground cardamom

1/8 tsp each ground cloves and ground ginger

pinch of cayenne pepper!

Mix spices; bring cider, pom juice and spice blend to a gentle boil in a large saucepan. Add cranberries and return to a gentle boil. Cook until some of the cranberries just start to pop, 2-4 minutes. Remove from heat.

Meanwhile, mix dried cherries, apples if using, apricots, pecans and orange zest in a bowl. Add cooked cranberries and toss gently to coat. Cool and refrigerate until ready to use. Can be covered and refrigerated for a week.

A note on spices used in this recipe.

Fennel

Fennel Seed is a common herb used to promote good digestion and ease gas and bloating. This Mediterranean herb can also be found in many medicinal formulas designed to help ease women through monthly fluctuations. Fennel is also thought to help produce milk for nursing mothers.  Fennel is said to cure earache, toothache, asthma and rheumatism. It is meant to help stop hiccups and coughs, and improve eyesight. It has even been thought of as a good slimming agent. Fennel oil is used in cough medicine, liquorice sweets, perfumes and soaps.

Cardamom

 Cardamom is a very intense and wonderful spice. If you haven't ever tried it I suggest you add it to your spice collection soon. Use it in this cranberry recipe, stuffing's, Indian and Mediterranean foods, give your Holiday cookies and cakes a wonderful exotic flavor, pairs well with orange flavor.

Cardamom is know for oral/gum health and a powerful antioxidant, especially when concerning the brain.
I thought this piece of information was very interesting and fun however.

Cardamom is also widely known as an aphrodisiac in the more mystic and esoteric circles of society. Love spells, love potions and general chemical concoctions having to do with romance, lust and attraction usually have cardamom as a component.