Simple Cranberry Chutney with Orange and Ginger

Ingredients

• 1/2 cup walnuts or pecans, coarsely-chopped (optional, but delightful)
• 1 tablespoon avocado oil (or any neutral(ish)-flavored oil)
• 2 teaspoons fresh ginger, grated
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes (optional, for some kick!)
• 1/2 cup water
• 12 ounces cranberries, fresh or frozen (about 3 cups)
• 1/3–1/2 cup granulated monk fruit sweetener (or maple sugar or white sugar if not needing sugar-free)
• 2 tablespoons apple cider vinegar
• 1 teaspoon orange zest (from one medium orange)
• One medium navel orange, peeled, supremed (membrane and pith removed), and chopped into 1/2-inch chunks (see note)
• Pinch of sea salt

Instructions

1. 1

   Toast nuts (optional): Place a medium saucepan over medium heat on the stovetop. Once hot, add chopped nuts, and toast for 2–3 minutes, watching closely—they love to burn the moment your back is turned. Transfer nuts to a bowl.

2. 2

   Sauté ginger: Place the saucepan back on medium heat. Add oil and swirl to coat the bottom. Add ginger and sauté for 30 seconds, stirring constantly (it goes from fragrant to “oops” fast).

3. 3

   Sauté spices: Add the garam masala, ground cinnamon, and red pepper flakes (if you're feeling bold). Cook for 30 seconds, stirring constantly, until everything smells like you suddenly know what you're doing.

4. 4

   Deglaze & add remaining ingredients: Slowly pour in the water and scrape the bottom of the pot clean with a spoon or spatula. Stir in the cranberries, sweetener, apple cider vinegar, orange zest and chunks, and a pinch of salt.

5. 5

   Simmer: Bring mixture to a low boil over medium heat, stirring occasionally. Once a few cranberries pop (very satisfying), reduce heat to low and simmer for 12–15 minutes, stirring every so often, until thickened and most of the cranberries have burst. A few intact berries are actually ideal—they add great texture and a little pop of drama.

6. 6

   Cool: Remove from heat, stir in the toasted nuts (if using) and let cool for a few minutes. The chutney will thicken more as it cools (magic!). Taste, adjust seasoning, and add additional sweetener 1 teaspoon at a time if needed.

7. 7

   Serve: Garnish with extra orange zest if you want to look fancy. Serve warm or cooled. The flavors deepen after 24 hours, so it actually tastes better over time.