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Cranberry Chutney

Looking for a new take on the traditional Thanksgiving recipes? You need not look any further! I’m invoking my Southern roots and sharing my family’s tried and true recipes that are sure to please a hungry crowd.

The rich color of cranberries are not only eye catching but a delicious and healthy way to give your meals some pizzazz!

Cranberries are among the top tier of foods that possess health benefits. These little berries are full of antioxidants, which protects cells from free radicals. They also contain proanthocyanidins (PACs) that can prevent the adhesion of certain of bacteria, including E. coli, associated with urinary tract infections to the urinary tract wall. The anti-adhesion properties of cranberry may also inhibit the bacteria associated with gum disease and stomach ulcers. Cranberries are also rich in phytonutrients  giving you an upper hand at combatting various diseases.

Consider this delicious cranberry chutney recipe the next time you feel the need to add some color and southern charm to your dinner plate.

Cranberry Chutney

  • 1 package fresh cranberries
  • 1 orange, peeled, tough membrane removed, chopped or 1 small can pineapple tidbits, drained
  • 1/4 cup orange juice
  • 2 tbls agave nectar
  • 1 largeapple, peeled, cored, chopped
  • 1/4 cup chopped pecans or walnuts
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp. cumin


  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
  2. Chill until serving time; freeze surplus in small containers.


This article was originally published at Ready Nutrition™ on November 14th, 2012