Pumpkin Cranberry Chutney

by Dorrie Lee

Makes: 3 cups; Prep-time: 1 hour


1/2 cup olive oil
1 onion, sliced thinly
1 – 1/2 lb. fresh pumpkin, cut into 1/2″ chunks
1 jalapeño chile, minced
2 cups apple cider vinegar
1/4 cup molasses
1/2 cup pure maple syrup
1/2 cup water
8 whole cloves
2 Tbs fresh ginger, grated
1 Tbs balsamic vinegar
1 cinnamon stick
1 tsp salt
2 Tbs mustard seeds
1/4 cup dried cranberries



  • Heat a large pan; add oil. Add sliced onions; caramelize. Add pumpkin, jalapeno chile, apple cider vinegar, molasses, maple syrup, and water. Mix well. Place cloves in a tea ball or cheesecloth; add to mixture.
  • Add balsamic vinegar, cinnamon stick, salt, and mustard seeds; bring mixture to a boil.
  • Reduce the heat and cook until pumpkin is tender; about 40- 45 minutes. The mixture will be the consistency of syrup. Stir in dried cranberries.
  • Spoon chutney into jars; add syrup mixture to fill the jars to rim. Make the chutney about 1 week before using.

Nutritionist Dorrie Lee is a graduate of Bastyr University’s nutrition program. She has canned and preserved for over 30 years, is a personal cook, owns Jammin’ Jams, teaches classes in the Pacific Northwest, and blogs about gluten-free living (with recipes!) at http://nothymeforgluten.blogspot.com. Find her on facebook at Dorrie’s Cooking For Health, or by emailing her at dorriescookingforhealth@yahoo.com

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