Cranberry and Date Chutney

Now here is a great alternative for cranberry sauce for Thanksgiving, especially if you like the flavors of Asia this is modeled on Sally Fallon’s raisin chutney recipe in Nourishing Traditions.

  • 1 lb (500g) fresh dates (pitted)
  • 1 lb (500g) fresh cranberries
  • 1 t red chili flakes
  • 1/2 head garlic, crushed
  • 2 T coriander seeds
  • 1 T cumin seeds
  • 1 T anise seeds
  • 1 T fenugreek seeds
  • 5 black peppercorns
  • 2 inches ginger, grated
  • 2 t sea salt
  • 1/4 c whey
  • 1/2 c water

Cook cranberries with water until soft. Add dates and mash. Peel and pound ginger and garlic in a morter and pestle. Place the spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.

Mix the date and cranberries with the spices, ginger and garlic, add the salt and whey. Place in jars, pour in enough whey to cover the top of the chutney. Let stand about 2 days in a warm spot in your kitchen. Transfer to fridge and eat within 2 months.

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