Goji Cranberry Chutney Recipe

A delightful - and healthy! - sauce for the holidays...

This tart and tangy chutney works well with roasted meats and/or wild rice pilafs. Or, spread over cream cheese, top with walnuts and serve with crackers for simple, yet impressive holiday appetizer. Package for gift giving with a gift tag. Makes about 3 1/2 cups.



12 ounces fresh cranberries
2/3 cups goji berries
1/4 cup chopped dried apricots
1 medium shallot, chopped
1 cup apple cider
2/3 cup sugar or 1 cup brown rice syrup
2 tablespoons maple syrup
1 1/2 tablespoons fresh grated ginger
1 teaspoon ground cinnamon
Pinch cayenne pepper
Pinch allspice
1/2 teaspoon salt
1/3 cup chopped walnuts
Zest of one orange


Combine cranberries, goji berries, apricots and shallots in a saucepan. Add cider and enough water to cover. Bring to a boil, then turn down to a simmer. Cook for 15 minutes, or until the goji berries are soft and plump, and the cranberries pop. Stir in sugar, maple syrup, spices and salt. Cook 5 minutes longer. Adjust seasonings, remove from heat, and stir in walnuts and orange zest. Cool to room temperature. Store in a covered container in the refrigerator for up to 2 weeks.

For holiday gifts, package in jars tied with ribbons and a gift tag.

Nutrition Information Per Serving (2 Tbsp/34g-wt.): 50 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 12g total carbohydrate (1g dietary fiber, 10g sugar), 0g protein

Recipe courtesy of Whole Foods Market.

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