I would just like to say- I have never been the wold’s greatest cook. And if I’m being honest, it’s probably for a lack of trying. Food scares me! The idea of spending money on ingredients, throwing them all together, yelling “BAM!” to only have it burn or end up tasting like a sewage plant haunts me for some reason. So with that being said, I have always stuck to the very basics and relied on other people to make the complex parts of my meals.
Now that we have become Paleo, I have been thrust into the kitchen to try my hand at those very items that scare the living daylights out of me. Cranberry sauce?? You want me to make cranberry sauce?? You’re out of your mind. Out.of.your.mind. I don’t know the first thing about making such things. That’s what canned goods are for. But, with the kabosh on all thing processed and sugar packed (goodbye, sweet, sweet convenience…), I knew I would need to figure out a new plan for the approaching holidays.
Enter chutney. “Chu-what?” as my husband calls it. To me, chutney is a fancy word used by fancy people in fancy restaurants. Little did I know it’s a rustic little dish that is as easy as (literally) throwing a bunch of stuff in a pan and letting it simmer down. And now that I’ve found the secret to living, believe you me, we will be having a lot more “chu-whats” around the house from this day forward!
2 large whole oranges
1 apple (I chose Fuji- you can select your favorite)
1 pear (again, to your liking)
1 bag of frozen cherries (check the bag for NO ADDED SUGARS- we want the pure stuff, people)
12oz. fresh, organic cranberries
1 cup pure maple syrup
1 Cup of nuts- I chose walnuts and pecans but pick your favs!
Give the nuts a bit of a crush with your hands or slight chop with Go ahead and get your nuts in the pan with a few drops of olive oil. Start to gently roast them on a LOW setting (I mean the setting right before “off”- these guys cook up quick so be careful of burning!). While those are getting yummy get you oranges out and give them a good zest. You should end up with a pile of shaved wonder for your delight.
Cut up your apple and pear into quarter inch cubes. The won’t cook down as much as the cherries and berries so keep that in mind when cutting.
Once your nuts get a little bit toasty ( look for slight browning and a delectable smell! ), so ahead and juice your orange into the pan. Add the rest of your fruit and the syrup. Little plug. The Finding Home maple Syrup is my absolute favorite in the world! Go and visit them and grab your own!
Wait for everything to come to a boil, give it a good stir and then turn it down to low for a 15-20 minute simmer
Literally people- go make some chutney. I promise a feeling of accomplishment comparable to winning the SuperBowl and a jar full of tastiest, sweetest, tartest, yummiest Thanksgiving treat in all the land!
Until next time!