Soups & Sauces › Cranberry-Orange Chutney

Cranberry-Orange Chutney

Surprise your guests with an alternative to good ole cranberry sauce. This cranberry-orange rendition is tangy, sweet and deliciously textured. And with its beautiful ruby color it's a gorgeous dish to bring to the table. Any entree would be honored to have it by its side.

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About Cranberry-Orange Chutney

Surprise your guests with an alternative to good ole cranberry sauce. This cranberry-orange rendition is tangy, sweet and deliciously textured. And with its beautiful ruby color it's a gorgeous dish to bring to the table. Any entree would be honored to have it by its side.

About JJ Gonson

JJ is a Personal Chef, mom to Ruby and former Rock and Roll photographer. Now that's a full life. She is dedicated to making healthy meals for her customers with farm fresh ingredients whenever possible. We have learned a great deal from JJ, particularly around keeping things simple when you have wonderfully fresh-off-the-vine fruit and vegetables on hand. JJ was recently voted Best Personal Chef from Boston Magazine. Congratulations, JJ!

Recipe

Print recipe

Ingredients

  • 1 qt raw whole cranberries
  • 1 orange peel, finely chopped
  • 2 oranges, peeled & segmented
  • 4 garlic cloves, minced
  • 1 small white onion, diced
  • 2 tbsp olive oil
  • 1/4 cup raw sugar
  • 1/2 cup Zante currant (tiny seedless dried raisins)
  • 2 tbsp apple cider vinegar
  • 1 tbsp ginger, fresh or powdered
  • 1 tsp ground cloves
  • 1 tbsp cinnamon
  • 1 tsp ground black pepper
  • 1 tsp sea salt

How-to

  1. Pre-heat skillet on medium heat
  2. Add olive oil
  3. Lower or turn off heat and add onion, garlic and cranberries
  4. Add orange peel
  5. Shake the pan.  Cranberries will start to pop.  When berries start to emit juice, turn the heat up a little bit.  Careful not to burn
  6. Add segmented orange flesh to pan
  7. Squeeze orange and peels to get the juices into the pan
  8. Turn up heat just a bit
  9. Add sugar and Zante currants
  10. Stir and add apple cider vinegar, simmer
  11. Add ginger, cloves, cinnamon, black pepper, pinch of sea salt
  12. Continue to cook and stir until cranberries are soft
  13. Once all cranberries have burst, remove from heat
  14. Adjust sweetness once chutney cools

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Comments (1)

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  1. mfairley:

    JJ, This chutney was a hit with our ham for Christmas. We just had some that I kept in the refrigerator, and it is even better, I think, after a 5 weeks. Your teaching style is appealing. Thank you! (Feb 6, 2010 8:04:07 PM)