Spiced Orange-Cranberry Chutney Recipe

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

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The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. —Pat Stevens, Granbury, Texas
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min. + chilling

Ingredients

  • 2-1/4 cups packed brown sugar
  • 1-1/2 cups cranberry juice
  • 1/2 cup cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3 packages (12 ounces each) fresh cranberries
  • 2 tablespoons grated orange peel
  • 2 medium oranges, peeled and sectioned
  • 1 medium tart apple, peeled and coarsely chopped
  • 1/2 cup dried currants
  • 1/2 cup coarsely chopped dried apricots

Directions

In a 6-qt. stockpot, combine the first five ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange peel, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled. Yield: 8 cups.
Originally published as Spiced Orange-Cranberry Chutney in Taste of Home Christmas Annual Annual 2017, p43

  • 2-1/4 cups packed brown sugar
  • 1-1/2 cups cranberry juice
  • 1/2 cup cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3 packages (12 ounces each) fresh cranberries
  • 2 tablespoons grated orange peel
  • 2 medium oranges, peeled and sectioned
  • 1 medium tart apple, peeled and coarsely chopped
  • 1/2 cup dried currants
  • 1/2 cup coarsely chopped dried apricots
  1. In a 6-qt. stockpot, combine the first five ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange peel, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled. Yield: 8 cups.
Originally published as Spiced Orange-Cranberry Chutney in Taste of Home Christmas Annual Annual 2017, p43

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