Cranberry Chutney
Recipe by Kamoy Williams
Ingredients
10
Time
25m
Serves
6
A family classic and necessity for Thanksgiving meals; cranberry sauce. This re-imagined chutney pairs beautifully with sage roasted carrots, orange scented cauliflower mash, or yes; put it on a sandwich with all the fixings and yesterdays leftovers.
Side
Holiday
Ingredients
2cups
Cranberries
2
Shallots
1small
Green Apple
1thumb
Ginger
1stick
Cinnamon
1/4cup
Honey
1tsp
Apple Cider Vinegar
1tsp
Cinnamon Powder
1/4cup
Sunflower Seed Oil
7
Whole Peppercorns
Instructions
1
In a medium-sized saucepan, heat the sunflower seed oil over medium heat.
2
Add the minced shallots and ginger to the pan. Sauté them for 2-3 minutes until they become fragrant and lightly golden.
3
Toss in the diced green apple and continue cooking for another 2 minutes until they soften slightly.
4
Add in the apple cider vinegar and allow to cook with the apples for 3 minutes or until the liquid evaporates.
5
Add the cranberries, cinnamon stick, cinnamon powder, and whole peppercorn to the pan. Stir everything together to combine.
6
Reduce the heat to medium-low and let the mixture simmer for about 15-20 minutes. Stir occasionally to prevent sticking and to ensure the chutney cooks evenly.
7
As the cranberries cook, they will start to burst and release their juices, creating a thick and flavorful chutney. Add in your honey and stir.
8
Taste the chutney and adjust the sweetness or tanginess according to your preference. You can add more honey or apple cider vinegar if desired.
9
Once the chutney has reached your desired consistency and flavor, remove the cinnamon stick and whole peppercorn from the mixture.
10
Let the chutney cool down to room temperature. Then transfer it to an airtight container and store it in the refrigerator. Enjoy!
Explore More
More Recipes by Kamoy Williams
Kamoy Williams is a Toronto-based chef dedicated to shifting common narratives around food. Kamoy’s magic is that she speaks to food and food as an effect. Growing up in survival mode in Jane and Finch, Kamoy has experienced first hand how vital it is to have access to food and nourishment. She is dedicated to creating pathways to food sovereignty, recognizing her personal responsibility to liberating her Brothers and Sisters. Kamoy is a mother which keeps her feeling whole, focused and intentional. She is grateful to be consistently expanding into more of who she is, sharing her rare gift of making other feel a sense of comfort and presence through her culinary experiences. Her pop-ups such as Fried Chicken and Chill, 24 Carrots and her Sayless Series have been memorable moments in the Toronto culinary scene. She is one of the founders of the Better Brunch Company, a brunch-based pop-up in PEC. Kamoy currently offers pop-up planning and consultations, food styling and menu planning through her person brand. Follow Kamoy’s journey on Instagram to discover more and stay in touch.
