Chipotle, Maple, Grape, Cranberry Chutney
I don’t know about you, but when I have leftover ingredients that need to be used, they call to me and say, “use me, use me”! 😉 With that in mind, remember that Cranberry, Grape, Holiday Sauce from Thanksgiving? I had frozen cranberries and fresh grapes that were calling my name. This recipe illustrates that with a couple of tweaks to the original recipe, you can create a whole new taste sensation. Chutney is a sauce that incorporates fruit and/or veggies, sweetener and vinegar. In its chunky state I’ll call this a “Chutney”. You can puree it and call it a dipping or grilling “Sauce”. This chutney is naturally Gluten Free. The Grapes lend a natural sweetness and I added organic Maple Syrup for an added sweetener. No sugar here!
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Sauce Pan Ingredients:
2 Tablespoons Avocado Oil.
½ cup Chopped Red Onion
4 Garlic Cloves, Chopped
1 15 oz. can Diced Tomatoes
1 ½ cups Halved Red Seedless Grapes
1 cup Fresh or Frozen Cranberries
½ cup Maple Syrup
1 Tablespoon Chipotle in Adobo or more to taste. Watch the heat.
2 teaspoons Worcestershire Sauce
¼ cup Red Wine Vinegar
2 teaspoons Liquid Smoke for a Hickory flavor boost.
Sauce Pan Ingredient Prep: Heat your sauce pan over medium low heat. Add Oil, Onion and Garlic. Cook these ingredients for about 5 minutes, just to soften, not brown. Add the rest of the ingredients including the Zing Factor, if desired. Stir to combine. Raise the heat and bring to a simmer. Cook for 30 minutes. At 25 minutes, take a “potato masher” and smash the Grapes and Cranberries. Breaking up these ingredients will enable you to taste and re-season to your liking. Cook for the remainder 5 minutes.
Remove from heat and let cool. At this time, you can refrigerate the Chutney or puree it into a Sauce. Use it as a chunky condiment or as a smooth dipping or BBQ Sauce.