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.
12 oz fresh cranberries
2/3 cup goji berries
1/4 cup chopped dried apricots
1 medium shallot, chopped
1 cup apple cider
2/3 cup coconut palm sugar or 1 cup brown rice syrup
2 T maple syrup
1 1/2 T fresh grated ginger
1 tsp ground cinnamon
Pinch cayenne pepper
1/2 tsp Himalayan pink 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.