Mom’s Raisin-Cranberry Chutney (Paleofied)
This time of year is the best, with the crispness of the air, the changing of the foliage, (or at least what I see posted by my friends who live somewhere other than Southern California ;)), the pumpkin spice everything, and the feeling that the holidays are right around the corner.
I cook a lot, which you know if you follow us on Instagram @modafoods. Anyway, it is one of my favorite things, and I have an original recipe to share with you. I found it in my mom’s stuff recently. It brought back a lot of holiday memories. I adapted it to fit our way of eating. It is delicious! It should be refrigerated for a month before eating, but I had to give it a little taste test.
We are big fans of cranberry sauce, but this is something special. The smell was heavenly when it was simmering. I am so excited for Thanksgiving. I hope you love it as much as I did as a child.
Mom’s Raisin-Cranberry Chutney (paleofied) recipe
- 1.5 tsp. Pickling Spice
- 5 whole allspice
- 3 whole cloves
- 3/4 C honey
- 1 C cranberries
- 1/2 C golden raisins
- 1/2 C dark raisins
- 1/4 C apple cider vinegar
- One pear, coarsely chopped
- 1 tsp. Sea salt
One month before serving:
Place spices in cheesecloth, tie closed. In 2-quart saucepan place spice bag and remaining ingredients. Heat to a boil. Reduce to simmer for 20 minutes, uncovered, stirring occasionally. Remove spice bag and store chutney in a tightly covered jar in the refrigerator. Makes ~ 2 1/2 Cups
Store in fridge for 1 month for more complex flavor.
From our family to yours <3