Orange Cranberry Chutney Recipe

5 2 4
Orange Cranberry Chutney Recipe
Orange Cranberry Chutney Recipe photo by Taste of Home
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Orange Cranberry Chutney Recipe

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5 2 4
Publisher Photo
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup dried cranberries
  • 1 cup orange juice
  • 2/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup chopped peeled Golden Delicious apple

Directions

In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped.
Serve warm or cold. Store in the refrigerator. Yield: 10 servings.
Originally published as Orange Cranberry Chutney in Light & Tasty December/January 2006, p55

Nutritional Facts

1/4 cup: 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup dried cranberries
  • 1 cup orange juice
  • 2/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup chopped peeled Golden Delicious apple
  1. In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped.
  2. Serve warm or cold. Store in the refrigerator. Yield: 10 servings.
Originally published as Orange Cranberry Chutney in Light & Tasty December/January 2006, p55

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MY REVIEW
[email protected] User ID: 175508 152548
Reviewed Nov. 29, 2013

"Delicious - it was easy to make and well-received by the family today. Everyone wants the recipe! We've just found a new "traditional" Thanksgiving dish!"

MY REVIEW
dinnerisserved User ID: 4017227 146681
Reviewed Nov. 29, 2011

"This recipe is easy and delicious. I served it with turkey for Thanksgiving and then used the leftovers with pork steaks three days later. It was awesome both times. I will definitly make it again."

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