Recipe: Cranberry Orange Chutney

While I recognize that the main window for cranberry sauce consumption has passed (Thanksgiving week is over and done), I happen to have been buying and eating a lot of fresh cranberries this season, and this chutney has been on the rotation over the past month.  I love it on toast in the mornings, served with a cheese board for snacking, or as an afternoon snack for a sweet little pick-me-up.  I even scooped up a big two-pound bag of cranberries from Costco after they went on sale post-Thanksgiving, and whipped up a big batch of this chutney to fully stock my fridge for the next week or so.

This recipe is based on that large bulk purchase, so feel free to scale down for smaller-sized bags of cranberries.  This is a cooked version of cranberry sauce which essentially makes a chunky, whole fruit jam as the result.  While I also love the relish-style raw cranberry sauce, I’ve been all about this cooked version this season.  This recipe would also be a perfect Thanksgiving option as the cranberry side, so file this one away for next year if you are still searching for your perfect sauce!

Recipe down below, along with photos!  Happy cranberry season, friends!

Cranberry Orange Chutney

Ingredients:

  • 1 2 lb bag of cranberries
  • 2 oranges, peeled and segmented
  • 1 ½ cups sugar
  • 2 cups water
  • 1 2-inch segment of ginger, sliced

Method:

  1. Rinse cranberries in a colander, and remove any berries that are mushy, moldy or soft (discard the bad ones).  Place all of the remaining cranberries in a large pot.
  2. Cut the oranges into quarters (cross-wise).  Remove the skins of the oranges and break the rounds into the individual orange segments (this should leave you with the segments cut into 1-2 inch pieces).  Add the orange pieces to the pot with the cranberries.
  3. Slice the ginger into thin slices, add to the pot with the cranberries.
  4. Add water and sugar to the pot with the cranberries. Place the pot over medium-high heat, and bring the mixture up to a boil.  Reduce the heat to medium-low, and simmer for about 15 minutes, stirring occasionally.  You should hear the berries start to pop as they cook and the mixture should start to thicken and turn a deep red color.  The sauce is finished cooking when it coats the back of the spoon without running off, and leaves a clear line when you draw your finger through the coating on the spoon.
  5. Once finished cooking, turn the pan off of the heat and allow to cool on the stove for about 30 minutes before packing into containers.  Refrigerate until completely cooled and the mixture is set into a chunky jam, about 2-4 hours.

Serve with cheese platters or as a festive side.  Enjoy!

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