Cranberry Maple Chutney

This fruity chutney is easy to make, and is healthier than normal chutney recipes, thanks to the inclusion of maple syrup instead of sugar.

1 lb cranberries (454 g)
3 oz white vinegar (90 mL)
1 small onion, diced
1 oranges, freshly juiced and zested
2 Tbsp. canola oil (30 mL)
1 tsp. ground cinnamon (5 mL)
½ tsp. ground nutmeg (2 mL)
½ tsp. dry mustard (2 mL)
3 oz maple syrup (90 mL)

Heat the canola oil, add the diced onions and let sweat until soft and transparent, about 4-5 minutes.

Add the white vinegar. Add the cranberries, orange juice and zest, cinnamon, nutmeg and dry mustard.

Let simmer until the first cranberries start to pop, about 5 minutes. Add the maple syrup. Let cool to room temperature then refrigerate until serving.

Cook's Notes: The chutney will thicken as it cools. If the chutney, when cool, becomes too thick adjust with orange juice or maple syrup depending on the sweetness required.