You all are in for a treat today with my mom’s famous naturally sweetened orange cranberry chutney. Well, she’s *actually* famous for her orange cranberry chutney, but I’ve given it a healthy makeover without sacrificing the flavor.
This naturally sweetened orange cranberry chutney uses coconut sugar and orange juice to balance the tartness of the fresh cranberries, making it the perfect Thanksgiving side dish!
I’m a huge fan of taking family favorite or comfort food recipes and making them healthier through nutritious swaps. All of my favorite holiday childhood recipes that I’ve made over in a healthier way just so happens to have apple in them. I guess you would say I’m a fan?
Is it just me, or does it not quite feel like the holiday season is approaching until fresh cranberries hit the shelves? I have been anxiously awaiting the day and it finally came mid-October. Let the cranberry season begin!
When you think of cranberry chutney, you might envision the gelatin cranberry sauce out of a can. Trust me on this one. My mom’s famous cranberry chutney is a huge upgrade with its fresh ingredients and hearty texture.
Related post: Cranberry Gingerbread Muffins
The original recipe calls for:
- 1 16 oz package of fresh cranberries
- 1 cup golden raisins
- 1 chopped medium apple
- 1 teaspoon ground ginger
- 2 cups sugar
- 1 cup orange juice
- 1 cup chopped celery
- 1 Tablespoon orange peel
- 1 cup chopped pecans
For this naturally sweetened orange cranberry chutney, we are making the following nutritious swaps:
- Reducing the overall amount of cranberries and raisins to slightly reduce sugar content
- Reducing the sugar to ½ cup and swapping for a more natural (and low glycemic) sweetener – coconut sugar!
Everything else is staying the same. Just a few simple and nutritious swaps can make a huge difference!
And get this. My mom taste tested the recipe (approval is important!) and she said she like it better than the original. That’s when you know you’ve got a real win in the kitchen!Print
This naturally sweetened orange cranberry chutney uses coconut sugar and orange juice to balance the tartness of the fresh cranberries for the perfect Thanksgiving side dish!
- In a medium saucepan, heat cranberries, coconut sugar and ¾ cup water to boiling, stirring frequently.
- Reduce heat to low; simmer for 15 minutes.
- Remove from the heat and stir in the remaining ingredients.
- Cover and refrigerate in airtight container until ready to serve.
*I suggest making this one day to one week before serving. This is one of those recipes that gets better with age!
Keywords: healthy swaps, thanksgiving, thanksgiving recipe, cranberry chutney, cranberries, cranberry, chutney, thanksgiving side
This naturally sweetened orange cranberry chutney is a must-have side dish on your Thanksgiving table. And of course, save a little extra for the day-after leftover Thanksgiving sandwich. It also makes for festive (and healthier) holiday gifts!
Happy Fall Ya’ll,