Yesterday I celebrated Thanksgiving with family in Canada! The weather was warm, the leaves were beautiful and the food was fantastic. Similar to Thanksgiving celebrated in the United States, the table was covered in dishes filled with potatoes, salads, turkey, stuffing, gravy and my favourite, cranberries! I feel that one cannot really enjoy turkey without a side of that tangy fruit.
Packed with antioxidants and nutrients, the cranberry really is a super food. Cranberries contain phenolic antioxidants that keep bacteria from sticking to cells in the urinary tract, helping prevent infections. One study also has shown that these benefits may extend to men’s prostates, as well. They are also rich in fiber and vitamin C.
Instead of the regular run-of-the-mill canned cranberry sauce, I tried a chunkier cranberry chutney and it was deelish! Since Thanksgiving in the U.S. is still ahead, here is the recipe for Cranberry Chutney, thanks to ALIVE magazine!
5 cups (1.25 L) fresh or frozen cranberries
2/3 cup (160 mL) port
1/3 cup (80 mL) orange juice
Zest of 1/2 orange
1 1/2 Tbsp (22 mL) balsamic vinegar
1/4 cup (60 mL) honey
1/3 cup (80 mL) demerara or other raw style sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) nutmeg
1/8 tsp (0.5 mL) ground cloves
1/2 cup (125 mL) dried apple, chopped
1/2 cup (125 mL) dried currants
1/2 cup (125 mL) pecans, lightly toasted, chopped
In a large saucepan combine cranberries, port, 1/2 cup (125 mL) water, orange juice, orange zest, 1 Tbsp (15 mL) vinegar, honey, sugar, and spices. Cook over medium heat and stir until sugar is dissolved. Add apple and currants. Bring to a boil, reduce heat, and simmer for 50 minutes, stirring occasionally, until mixture resembles chunky jam.
Remove from heat and stir in remaining 1/2 Tbsp (7 mL) vinegar and pecans. Cool before serving.