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Yesterday, I analyzed a few food diaries and I came across one food diary that was recorded one year ago. This food diary contained fall and Thanksgiving recipes such as Pumpkin Clover and Cranberry Pecan Rolls! I have never made breads/rolls before besides in my culinary classes a few years ago. I hope to try out these recipes soon! As I was reading these recipes, my professor happened to stop by my office. We started discussing how we love this time of year, especially with the foods that contain cranberries, apples, pumpkin, and winter squash (check out my recipe page where you will find recipes incorporating all these fall flavors). He mentioned how he makes a cranberry chutney for Thanksgiving instead of cranberry sauce. Cranberry sauce served at Thanksgiving dinner is often processed from the can and/or contains a large amount of added sugar. His cranberry chutney only contains 3 ingredients, which I happened to have already at home! I decided to make it last night…I think I am going to fall in love with it. I think you will too! 

Cranberry Chutney (with an Orange Zing):

Ingredients

2 cups of fresh cranberries

 1 medium orange (with the peel!)

1 tablespoon of sugar

Directions:

  1. Wash the cranberries and orange before putting them in your blender. You might need to slice the orange depending on the power of your blender. Include the orange peel in your chutney..extra fiber! (I used a Vitamix and cut my orange into 4 large slices).  
  2. Chop the cranberries and orange into a minced mixture (Vitamix users can put their blender on level 3 and use the tamber tool to push down on the cranberries and orange until they are minced).
  3. Scoop out the minced mixture into a jar/container.
  4. Add the sugar and stir well. 
  5. Let your minced mixture sit in the refrigerator for a few hours and you got cranberry chutney with an orange zing!

* You can substitute an apple for the orange or even add an apple to the the mixture above. Also, you can add walnuts to make a Haroset/Charoset that you would make for Passover! If you do not want to add sugar, you can add 1-2 Tablespoons of apple cider/orange juice/another juice for a sweetener to simmer down the orange zing!

Of course you can top your Thanksgiving turkey with this cranberry chutney, but you can also can add it to salads, yogurt, cereal, oatmeal, or whatever else you come up with! 🙂 

Yogurt with a little bit of orange cranberry sunshine!

Today is a fun filled Friday, as I am attending a Sports Nutrition Workshop by Nancy Clark, MS, RD and getting in a Crossfit workout before celebrating Katie’s Birthday! 

Have a great Friday! 

What is your favorite yogurt topping?