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Spiced Orange-Cranberry Chutney

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
  • Total Time
    Prep: 15 min. Cook: 55 min. + chilling
  • Makes
    8 cups

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 zest
  • 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 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.
Nutrition Facts
1/4 cup: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 25g carbohydrate (21g sugars, 2g fiber), 0 protein.

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