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cranberry orange chutney

(1 rating)
atlantam48 avatar
Recipe by
Marlene York
@atlantam48
Macon, GA

I hoard cranberries when they are in season. After the holidays, the groceries typically have them reduced by 1/2 or more. I wash/dry them and lay them flat on a baking sheet and put into the freezer. In a couple of hours I have all these berries that aren't frozen together. When you use the frozen berries, don't thaw them before using; just rinse under cold water, pat dry and add to your recipe.

(1 rating)
yield 2 -4
prep time 30 Min
method Blend

Ingredients For cranberry orange chutney

  • 1 c
    fresh whole cranberries
  • 1
    orange, cut zest into strips and juice fruit
  • 1/2 c
    dark brown sugar, packed
  • 1
    cinnamon stick

How To Make cranberry orange chutney

  • 1
    Zest (into strips) 1 orange. Juice the orange. Wash and pick through cranberries. Pat dry.
  • 2
    Place cranberries, orange strips, orange juice, brown sugar and cinnamon stick into a sauce pan over medium heat until cranberries burst and sauce thickens, about 20 minutes.
  • 3
    Refrigerate until cooled. Remove cinnamon stick before serving. NOTE: I don't use cinnamon sticks, so I add a pinch of cinnamon.
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