This Cranberry Chutney is delicious all by itself. When served as a condiment, it adds panache to any holiday or special occasion. I originally created this for the holiday season, but then decided to enjoy it all year long. It combines cranberries, nuts, raisins, tangerine and dates for that wonderful chutney chewiness. It is fun and very easy to make. Jouir!

Cranberry Chutney

Ingredients:
20 medium sized pitted dates
½ cup filtered water
1 cup soaked, dehydrated cranberries ( unsweetened)
1 tsp. cinnamon
1/8 heaping tsp. Himalayan sea salt
½ tsp. vanilla extract
½ cup chopped pecans
½ tsp. grated ginger
1 whole tangerine (juiced)
½ tsp tangerine zest
1 whole tangerine cut into cubes
½ cup chopped dates

Directions:
Soak the cranberries in ½ cup filtered water for 1 hour. Place the 20 dates with ½ cup filtered water into a high speed blender. Blend until creamy smooth creating a date paste. Remove the date paste and place it into a bowl. Add all of the other ingredients to the bowl and hand mix until evenly mixed.

Makes 1 ½ cup.

Store in an air tight container in the refrigerator for 5 to 7 days. Will last in the freezer up to 1 month.