Kripalu Recipe: Black Cherry and Cranberry Chutney

November 17, 2020

Chef Jeremy Rock Smith recommends preparing this chutney a day or two before eating.


2 cups fresh or frozen cranberries 
2 cups dried cherries
1/2 cup maple syrup 
1/2 cup apple cider vinegar 
1 ½ cups water
1 tablespoon coriander 
2 tablespoons ginger grated
1 teaspoon cinnamon
Pinch Himalayan salt 
Zest and juice of 1 orange


In a medium heavy-bottomed pot, combine all of the ingredients and bring to a simmer Cook for 10–15 until the cranberries begin to burst and the liquid becomes syrupy.

Using an immersion blender or food processor lightly chop until a chunky but jam like consistency is reached. Chill and serve.

Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.

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