10-Minute Raspberry Chutney
This easy raspberry chutney takes a mere 10-minutes to make and is a delicious, new twist to cranberry sauce for your Thanksgiving meal.
One of my biggest gripes about a typical Thanksgiving spread is the cranberry sauce mainly because it’s an afterthought on most holiday tables.
Regardless, I acknowledge that this tangy condiment is a Thanksgiving mainstay. And sure, you can make your own cranberry sauce from scratch – like my mom does every year – but it still doesn’t entice me. Similar to how I try to push my latest healthified meal on uninterested family members, every year my mom will rattle off a list of attributes about her beloved cranberry sauce to try to convince me to partake. Still, I’m just not that into it.
But I acknowledge that this tangy condiment is a Thanksgiving mainstay, so this year, I decided to whip up something similar that I could get excited about: Raspberry Chutney.
Raspberries are one of my favorite foods and their deep red color makes them the perfect festive fruit. Much like cranberries, they have a tart but sweet taste, essential for a multipurpose holiday sauce.
This dish uses frozen raspberries, which melt down beautifully into this chutney and are an economical and simultaneously nutritious option.
They also add a hefty dose of fiber to your holiday meal, something you’ll thank me for later if you’ve ever experienced dreaded post-holiday dinner tummy trouble.
In case you missed it, check out my video, “Fresh vs. Frozen Produce: Is There a Difference? >>
In addition to the berries, orange zest, freshly grated ginger, and seasonal spices fill this raspberry chutney with a complex array of flavors.
What I love most about this recipe is that it is so darn easy. You seriously just throw all of the ingredients in a pot and boil it for 10 minutes. That’s it. The result is a spicy, sweet, tangy sauce that will brighten up your holiday table.
You can even make an extra large batch, put it in mason jars, and hand it out as a holiday gift.
Ok, now I’m sounding like my mom. I’ll stop.
For real though, this stuff is GOOD. And it’s minimally sweetened, so you can feel good about adding it to your holiday plate.
- 12 oz bag of frozen raspberries
- ½ cup maple syrup
- ½ cup water
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon orange zest
- 1 tablespoon pumpkin spice (or a combo of cinnamon, cloves and nutmeg)
- Bring all ingredients to a boil. Reduce to simmer for 10 minutes or until thickened. Let sauce cool and serve or refrigerate until ready to use.
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Weigh-in: What are your least and most favorite Thanksgiving dishes? Will you try this raspberry chutney?
*This post is sponsored by the National Processed Raspberry Council but all opinions are my own.