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Cranberry-Orange Chutney

Total Time

Prep: 25 min. Cook: 20 min.


5 cups

We have Thanksgiving at an elementary school and play basketball before the meal. This zingy chutney of cranberries, apples, walnuts and gingerroot is a favorite among the guests. —Victoria Davis, Wilder, Vermont


  • 4 small navel oranges
  • 4 cups fresh or frozen cranberries (about 16 ounces)
  • 1-1/2 cups packed brown sugar
  • 1 medium apple, chopped
  • 1 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup orange juice
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon cider vinegar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


  1. Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
  2. Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.

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