Cranberry chutney Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 160 g (1 1/2 cup) fresh or frozen cranberries
• 105 g (1/3 cup) maple syrup
• Juice of one orange, freshly squeezed
• 15 ml (1tbsp) olive oil
• 2 small red onions, cut in thin round slices
• 2 garlic cloves, crushed or minced
• 22,5 ml (1 1/2 tbsp) balsamic vinegar
• 15 ml (1 tbsp) cane sugar
• 1 ml (1/4 tsp) salt
• 1 ml (1/4 tsp) fresh rosemary, finely chopped
• 1 ml (1/4 tsp) cinnamon

PREPARATION

1. In a small saucepan, combine the cranberries, maple syrup, and orange juice. Bring to a boil. Cover, and let simmer on low heat for about 15 minutes.
2. In a large skillet, heat oil. Cook the onions and garlic on medium-low heat for about 3 to 5 minutes.
3. Add the cranberry mixture, balsamic vinegar, sugar, salt, rosemary, and cinnamon.
4. Bring to a boil, then let simmer on low heat, stirring frequently, until you reach the desired consistency.