Cranberry Orange Ginger Chutney
10 oz frozen cranberries
Juice of half a large navel orange
1 cup date sugar or coconut sugar
1 shallot finely chopped
1 cinnamon stick
1/2 tsp garam masala
3-4 whole cloves
1 tsp freshly grated ginger or 1/2 tsp ground ginger powder
1 tsp oil of choice
Chop shallot finely.
Place oil in a pot on medium heat. Add shallots to oil and saute well until cooked down completely.
Add cranberries, juice of 1/2 navel orange, cinnamon, garam masala, cinnamon stick, cloves, and ginger into pot.
Stir everything on medium heat for 7-10 minutes until cranberries burst from heat and begin to reduce into a thicker consistency, and spices are well combined and cooked.
Taste and adjust seasonings (especially sugar) as needed.
Once done cooking, remove cinnamon stick and cloves (if you can find them) from chutney.
Grate orange zest on top for garnish.
Serve at room temperature and Enjoy!
Note: Place chutney in an air tight jar and store in fridge for up to 1 week.