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Cranberry Chutney
Ingredients:
4 cups fresh cranberries
1¼ cup packed organic coconut brown palm sugar (you can substitute ½ cup honey)
1 cup raisins
1 cup water
½ cup almond slivers, toasted
¼ cup fresh lemon juice
1 teaspoon salt
1 teaspoon grated onion
½ teaspoon cinnamon
¼ teaspoon ground cloves
Recipe directions:
Combine all of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer the chutney for 35 minutes, or until thickened. You can also use the Cranberry Chutney as a Thanksgiving appetizer.
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