sweet and spicy jalapeno cranberry chutney
SERVES: 8-10
jalapeno cranberry chutney
  • 3 cups fresh or frozen cranberries
  • 1/2 cup cane sugar or coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup orange juice
  • 1-2 diced fresh jalapeños {stems, seeds and ribs removed}
  • 1/4 teaspoon sea salt
for serving
  1. In medium saucepan, add cranberries, sugar, maple syrup, orange juice, diced jalapeños and salt. Stir to combine.
  2. Place saucepan over medium heat and bring to a simmer. Reduce heat to low and cook cranberry mixture 20 minutes, stirring occasionally. Mash cranberries slightly with potato masher or fork.
  3. Remove from heat and pour into glass bowl. Chutney will thicken as it cools.
  4. Cover with plastic wrap and place in refrigerator. Chill until ready to serve.
  5. To serve, top cracker with dairy free cream cheese, jalapeño cranberry chutney and sliced jalapeños.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/12/sweet-spicy-cranberry-jalapeno-chutney.html