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Cranberry Chutney
By Chef Christina Pirello

Cranberry Chutney


12 ounces Cranberries rinsed well
1 Granny Smith Apple peeled and diced
1 Organic Oranges zest freshly grated
1/2 cup Dried Apricots
1 teaspoon Canela (Cinnamon Sticks) ground to powder
1 teaspoon Ginger Root freshly grated
1/2 teaspoon Pure Vanilla Extract
1 pinch Organic Grinders Garden Herb with Sea Salt
3 tablespoons Barley Malt or Maple Syrup


Place all ingredients, except the barley malt or maple syrup, in a saucepan and bring to a boil over medium heat.

Cover and reduce heat to low, cooking until most of the liquid has been absorbed, about 25 minutes.

Remove cover and add barley malt or maple syrup to taste.

Continue cooking over low heat, uncovered, until the barley malt thickens, about 10 to 12 minutes more.

Remove from heat and cool to room temperature before transferring to a jar.

Seal tightly and chill completely. Before serving, bring chutney back to room temperature.