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Cranberry Orange Chutney

Cranberry Orange Chutney recipe image
This Cranberry Orange Chutney is a festive staple that brings a burst of color and flavor to any holiday table. The combination of tart cranberries and sweet orange juice creates a perfect balance, while warm spices like cinnamon, ginger, and cloves add depth and warmth. The texture is thick and glossy, with chunks of raisins and currants providing pleasant bursts of sweetness. It pairs beautifully with roasted meats like turkey or ham, but is also delicious spread on cheese boards or stirred into yogurt for a quick dessert. This chutney is easy to make in advance, allowing the flavors to meld and deepen over time, making it an ideal make-ahead side for Christmas dinner or winter gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 1134.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Cranberry Orange Chutney is a festive staple that brings a burst of color and flavor to any holiday table. The combination of tart cranberries and sweet orange juice creates a perfect balance, while warm spices like cinnamon, ginger, and cloves add depth and warmth. The texture is thick and glossy, with chunks of raisins and currants providing pleasant bursts of sweetness. It pairs beautifully with roasted meats like turkey or ham, but is also delicious spread on cheese boards or stirred into yogurt for a quick dessert. This chutney is easy to make in advance, allowing the flavors to meld and deepen over time, making it an ideal make-ahead side for Christmas dinner or winter gatherings.
Ingredients
  • 3 cup Cranberries - 750 ml
  • 1 cup Chopped onion
  • 1 cup Raisins and currants
  • 1 cup Cider vinegar
  • 3/4 cup Sugar - 175 ml
  • 3/4 cup Packed brown sugar
  • 1 tablespoon Grated orange rind
  • 1/2 cup Orange juice - 125 ml
  • 1 teaspoon Salt - 5 ml
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • 1 teaspoon Ground cloves
Directions
  1. 1
    In a large saucepan, combine the cranberries, chopped onion, raisins, currants, cider vinegar, granulated sugar, brown sugar, grated orange rind, orange juice, salt, cinnamon, ginger, and ground cloves.
  2. 2
    Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugars.
  3. 3
    Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
  4. 4
    Simmer the chutney, stirring frequently to prevent sticking, for about 20 to 25 minutes or until the cranberries have burst and the mixture has thickened to a glossy consistency.
  5. 5
    Remove the pan from the heat and let the chutney cool slightly. It will continue to thicken as it cools.
  6. 6
    Ladle the hot chutney into sterilized jars, leaving about 1/2 inch of headspace at the top.
  7. 7
    Seal the jars tightly. You can refrigerate them for up to 2 weeks or process in a boiling water bath for 5 minutes for longer storage in a cool, dark place.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1134.7kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.3g2%
Cholesterol 1.0mg1%
Sodium 4927.4mg206%
Total Carbohydrate 291.1g98%
Dietary Fiber 10.2g41%
Sugars 272.1g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, orange, chutney, christmas, holiday, sauce, vegan, spices, ginger, cinnamon, cloves, raisins, currants, cider vinegar, brown sugar, condiment, turkey, ham, side dish, make ahead, winter
Read it online: https://www.chefs-mate.com/recipe/cranberry-orange-chutney/