Cranberries are the perfect berries during the festive holiday season. They are so versatile making an appearance in drinks, salads, jams, sides and even simply to decorate and elevate a dish. I use cranberries to make a delicious chutney that pairs beautifully with my turkey sides. It’s wonderful on top of crackers, mashed potatoes, or just as a condiment to be eaten with fried fritters.

This idea of using dates with cranberries came to me because of my love for the tamarind and date chutney. I realized that the tartness of the cranberries would be great to have a sweet and tart chutney so this recipe was born. It’s very simple but really good and you can keep it in an airtight jar refrigerated for up to 1 month.

Cranberry & Date Chutney

By Leena Ali

• Cranberries – 1 cup

• Mejdool Dates- 8-10 pieces

• Brown Sugar- 1/4 cup

• 1 Star Anise

• 1 Cinnamon stick

• 2 tbsp white vinegar

• 1/2 tsp red chili powder

• 1/2 tsp roasted and crushed coriander seeds

• 1/2 tsp roasted and crushed cumin seeds

• pinch of salt

• 1 tsp orange zest

Method:

In a small saucepan combine fresh cranberries, chopped and pitted dates, 1/2 cup water, salt and brown sugar. Set the saucepan on medium heat and bring to a boil. Add in the star anise, cinnamon stick, orange zest and vinegar. Cover the pan and simmer on low heat for 12-15 minutes, until the berries turn soft and mushy. Add in the spices and mix everything very well. Taste and adjust the spices.

Turn off heat. Let it cool for 10 minutes. Blend to a puree. Cool completely before pouring in the jar.

Keeps in the refrigerator for a month.

Hope you all enjoy this delicious chutney and it makes an impressive appearance on your Holiday table!

With love,

Leena