Pedestrianly sweet, zucchini noodles are imbued with vinegar permeated, cranberry chutney and chik’n.
3 medium zucchini spiralized or mandolined or vegetable peeled into thin noodles
1 c water
3/4 c sugar
Small onion chopped
Apple peeled and chopped
1 orange zested, juiced, pulp chopped
4 c cranberries 1-12 oz package fresh or frozen
1/2 c cider vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon himalayan pink sea salt
1/4 teaspoon cayenne
In a medium sauce pan bring sugar and water to a boil. Add everything else and simmer 10 minutes, stirring gently. Cool slightly, taste and adjust seasoning.
Mound zucchini in centre of plate and add chik’n. Top with warm chutney and enjoy!!