Spiced Cranberry-Orange Chutney Recipe
Spiced Cranberry-Orange Chutney Recipe photo by Taste of Home
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Spiced Cranberry-Orange Chutney Recipe

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Here’s an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. Pecans give it a little extra crunch. Crystal Schlueter, Northglenn, Colorado
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 10 servings


  • 1/2 cup water
  • 1/4 cup dried cranberries
  • 1 unpeeled medium orange, seeded and finely chopped (about 1-1/4 cups)
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • Dash ground ginger
  • Dash ground cloves
  • 8 ounces Brie or cream cheese
  • 1/4 cup chopped pecans, toasted
  • Assorted crackers

Nutritional Facts

1 serving (calculated without crackers): 147 calories, 8g fat (4g saturated fat), 23mg cholesterol, 143mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes.
  2. Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally.
  3. Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened.
  4. Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers. Yield: 10 servings.
Editor's Note: To toast nuts, place in a dry skillet; cook and stir over low heat until lightly browned.
Originally published as Spiced Cranberry-Orange Chutney in Taste of Home September/October 2014, p67

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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