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Cranberry-Orange Chutney

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

A brilliantly colored, easy-to-make partner for all things poultry, with a little more zest than you'll find in a can. A few tablespoons of this will make that post-feast turkey sandwich really sing.

At a glance

Prep
Total
Yield
4 cups
Nutrition information

Ingredients

Choose your measure:

  • 1 large navel orange, washed
  • 12-ounce bag fresh or frozen cranberries
  • 1 tablespoon vegetable oil
  • 1 cup diced onions
  • 1/2 cup peeled, diced fresh ginger
  • 2 tablespoons dry sherry, optional
  • 1/8 teaspoon red pepper flakes or more to taste, optional
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt

Instructions

  1. Wash the orange and remove the stem if it's still attached. Cut it into quarters, then put it in the bowl of a food processor fitted with a steel blade. Pulse/process until the larges pieces of orange are in 1/4" chunks.
  2. Add the cranberries, and pulse just until they're sliced.
  3. In a heavy, 2- or 3-quart saucepan, place the oil, onions, and ginger. Cook over medium heat, stirring occasionally, until the onions are translucent. Add the sherry, if you're using it, and red pepper flakes, and cook for 1 minute.
  4. Add the chopped orange and cranberry mixture, sugar, and salt. Cook, stirring frequently, until the mixture thickens, about 30 to 35 minutes. Remove from the heat and store, refrigerated, until needed.
  5. Yield: 4 cups chutney.

Nutrition Information

  • Serving Size 33g
  • Servings Per Batch 32
Amount Per Serving:
  • Calories 51
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 34mg
  • Total Carbohydrate 12g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.