The Holiday season asks for cranberry sauce. Fresh cranberries in Vienna inspired this venture,

Cranberries are astringent, sour and sweet in taste. They pacify Pitta and Kapha but Vata needs to consume in small quantities. Helps improve blood circulation, focus are anti Inflammatory, antimicrobial antioxidant and are considered a blood tonic. .

Makes two 250gm jars.

Ingredients

4 cups Fresh Cranberries

2 tsps Cinnamon

2 tsps Ginger (peeled, finely grated or chopped)

1 cup Cranberry Juice (unsweetened)

1/2 cup orange juice

1 tbsp Orange Rind

1/2 cup Coconut Sugar (or maple syrup)

3 tbsps Currants

5 Black Peppercorns

2 Apples

6 Whole Cloves

1 Green Chili (Finely diced)

1 tsp Ghee

1 tsp Cumin Seeds

Directions

In a medium saucepan, combine cranberries, apples, currants, spices, ginger, cranberry juice, and orange zest. Allow the mixture to come to a boil over medium high heat.

Add in sweetener (coconut sugar or maple syrup) after turning the heat down low. Simmer for about 20 minutes, until chutney thickens to a jammy consistency. More time will be required with less sweetener, and slightly less time, with more sweetener. You may want to remove the cloves to avoid biting into one, or leave them in to further infuse the chutney.

Heat the ghee add cumin seeds and the finely diced chilli. Temper the chutney by adding this heated mixture to the chutney. Serve alongside roasted vegetables, steamed greens and the quinoa and kale fritters