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Spiced Cranberry-Orange Chutney

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

Ingredients

  • 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

Directions

  • Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes.
  • 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.
  • Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened.
  • Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.
Editor's Note: To toast nuts, place in a dry skillet; cook and stir over low heat until lightly browned.
Nutrition 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.

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