Light bulb moment! We’ve been using chia seeds all year in every possible combination, from smoothies to puddings and even in healthy baked goods. We love to get that weird, but natural chia seed gel into our diets for all the healthy fat and fiber, but had never thought about it in relation to Thanksgiving dinner.
The other day our team realized that a chia gel with cranberries might just blend right in on the holiday table – we could sneak in a little superfood upgrade to the meal without upsetting any traditionalists! We set out to create our perfect version of this cranberry-based chutney and, after a little tweaking, our final recipe with ginger, orange and cinnamon is pretty incredible! This chutney is a simple and delicious way to cut out some sugar and add a little extra fiber to the main meal next week – possibly without anyone being the wiser. Give it a try and let us know how you use it for holiday gatherings…
Cranberry Orange Chia Seed Chutney
3 cups cranberries, washed
2 cups apples, peeled and chopped
1 orange, cut into segments
1/4 cup apple cider vinegar
1 tbsp peeled and grated ginger
1 tsp orange zest
1 tsp cinnamon
pic of sea salt
1-2 tbsp chia seeds, rinsed and soaked for at least 30 minutes
Add all prepped ingredients, except the chia seeds, to a medium sauce pot at medium low heat until the apples and cranberries caramelize and the liquid reduces, stirring occasionally. This will take about 20-30 minutes.
Remove from heat and add the soaked and drained chia seeds to the mixture and combine well.
Serve warm or chilled and enjoy.