Cranberries are among my favorite fall produce items. This Cranberry Apple Chutney brings a rich, tart flavor to any dish!
I love the fall! Who doesn’t on the east coast? I’m actually ready for cooler weather and all the fantastic produce coming in.
Indigenous people have used cranberries for medicinal purposes for ages. Cranberries are especially used for urinary tract infections. Research has shown that the unique proanthocyanidins (PACs) in the cranberry actually inhibit the adhesion of bacteria, including E. coli, to the urinary tract epithelium. These antioxidant compounds specific to the cranberry are critical in the prevention of UTI rather than the acidification of the urine as was previously hypothesized.
Additionally, cranberries are being studied for their beneficial effects on the heart, the gums and teeth, gastric ulcers and protection of the brain.
This is the time of the year to hoard organic cranberries as they are harder to come by than conventional berries. I buy many bags of these organic berries and freeze them for holidays in the spring and even early fall of the next year. They seem to stay indefinitely in the freezer.
This recipe is a good compliment to any holiday meal of meat or poultry. It is a little different from other cranberry sauce recipes and adds variety to the meal.
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