CRANBERRY GINGER CHUTNEY ENJOY DAN:

                         CRANBERRY GINGER CHUTNEY by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoons coconut oil

2 tablespoons panch phoron (recipe to follow

1-pound fresh cranberries

2 tablespoons apple juice

1 cup light brown sugar

1/2-rice vinegar

Thumb-size fresh ginger, peeled and grated

1/2-teaspoon EACH cumin and chili powder

Sea salt to taste

DIRECTIONS:

1.   Heat the oil in skillet over medium-high heat and when sizzling.

2.   Add panch phoron, when the seeds start to pop add the cranberries.

3.   Stir in the apple juice and next 5 ingredients.

4.   Bring to a boil, then reduce heat to a simmer.

5.   Simmer for 15 minutes or until cranberries have softened

6.   Season the chutney with salt. Transfer to a bowl and refrigerate for 1 hour.

PANCH PHORON RECIPE:

1 tablespoon EACH cumin seeds, mustard seeds, fennel seeds, and nigella seeds.

2 teaspoons fenugreek seeds

Combine the seeds and store in an airtight jar.

ENJOY DAN:                                        SING SONGS AND EAT CRANBERRIES!!