Cranberry sauce seems to be a rather polarizing condiment at the Thanksgiving table. People either love it or hate it. To be fair, many people have only experienced the gelatinous can shaped version that even if it tastes good-looks weird.
This cranberry elderberry chutney is my herbal infused version of the classic. The ingredients are pretty straight forward and it is really simple to make. Besides serving this at Thanksgiving, it is also really yummy with lamb or pork chops and is delicious in cranberry muffins! Pour it over cream cheese and you have a fantastic dip for crackers! I love that you get that immune boosting goodness from the vitamin c in the cranberry and the immune supporting properties of the elderberry.
Elderberry has long been prized for its immune boosting properties and is a popular herb for colds and flus. Traveling during the holidays? This study shows that elderberry can reduces cold duration and symptoms in air travelers. That is pretty impressive! Elderberry can also be beneficial for the blood sugar.
Cranberries have been called a year-round superfood by WebMD. They aren’t just tasty, they are really good for you too. Full of vitamin C, and antioxidants. This little fruit really packs a punch. I love the flavor!
This cranberry elderberry chutney can be made several days ahead if needed and kept covered in the refrigerator.
Cranberry Elderberry Chutney
Ingredients
- 2 cups cranberries I used frozen
- 2 TBS dried elderberries
- 1/4 cup honey
- zest of 1 orange or 1-2 drop orange essential oil
- 1/4 cup water or apple juice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Boiling water
Instructions
Place elderberries in a small bowl, pour some boiling water over elderberries, just until covered. Let sit 5 minutes.
Place all other ingredients in a saucepan and cook on medium. Add elderberries and continue to simmer until mixture begins to thicken. You should begin to be able to see the bottom of the pan as you stir. Place in a serving dish or bowl.
This can easily be made several days ahead.
