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 TimePrep: 30 min. Bake: 10 min.
- 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
- 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.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1 serving (calculated without crackers): 147 calories, 8g fat (4g saturated fat), 23mg cholesterol, 143mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 5g protein.
Originally published as Spiced Cranberry Orange Marmalade in Taste of Home September/October 2014
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