Sweet ‘n’ Tart Cranberry, Ginger and Orange Chutney

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Thanksgiving Chutney Recipe

Before digging into the main event, kick-off your Thanksgiving day feast with a fun and hearty holiday recipe! If you’ve never tried tangy-sweet homemade cranberry chutney, then you’re in for a tasty surprise. This top-rated, make-ahead Sweet ‘n’ Tart Cranberry, Ginger and Orange Chutney recipe was made to serve to a crowd.

Make them the day before and refrigerate, or freeze up to 1 week. If frozen, pop in the oven straight from the freezer; increase the bake time by 10 minutes. And, if you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese, you won’t regret it. Enjoy a stress-free Thanksgiving dinner with these little gems!

Sweet ‘n’ Tart Cranberry, Ginger and Orange Chutney
Yields 5
With notes of ginger and orange, this cranberry chutney is simply divine!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
360 calories
93 g
0 g
0 g
1 g
0 g
332 g
47 g
75 g
0 g
0 g
Nutrition Facts
Serving Size
332g
Yields
5
Amount Per Serving
Calories 360
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 93g
31%
Dietary Fiber 10g
39%
Sugars 75g
Protein 1g
Vitamin A
5%
Vitamin C
87%
Calcium
7%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large navel oranges
  2. 2 pounds fresh cranberries
  3. 1/2 cup water
  4. 2 tablespoons balsamic vinegar
  5. 3/4 cup granulated sugar
  6. 3/4 cup light brown sugar
  7. 1/4 cup chopped fresh ginger
  8. Salt and ground pepper
Instructions
  1. With a sharp knife, peel the oranges. Remove all the white pith. Remove orange sections from membranes. Squeeze membranes over a bowl to catch the juice. Chop orange sections into 1-inch cubes.
  2. Mix the cranberries and water together in a large saucepan.
  3. Add 1/4 cup of the fresh squeezed orange juice. Simmer over medium heat. Cover. Continue cooking and stirring over medium low heat about 10 minutes, until the cranberries begin to pop open.
  4. Stir in the brown and granulated sugars, vinegar, ginger and orange cubes. Heat over medium heat, occasionally stirring to keep mixture from burning. Cook for about 5 minutes or until mixture becomes thick.
  5. Remove from heat. Cool slightly. Add salt and pepper to taste.
Notes
  1. Chutney can be made ahead of time and refrigerated for up to a week.
Adapted from Food & Wine
beta
calories
360
fat
0g
protein
1g
carbs
93g
more
Adapted from Food & Wine
Sleek.ly http://sleek.ly/

The bite of the fresh ginger will become more pronounced as the chutney rests. You and your guests will rave over the distinctive combination of ingredients, deliciously served with turkey, chicken, pork, quail, duck, or ham.

…Or take it to the next level, get fancy and top it on a deep fried ravioli, and then serve as appetizer!

Deep fried Ravioli with cranberry chutney

This Cranberry, Ginger and Orange Chutney will definitely complete any Thanksgiving dinner!

cranberry ginger orange chutney

About the author / 

Jean Fermano

Jean is an avid foodie, food blogger, author, and health enthusiast. She is not shy about trying different types of food and sharing her discoveries. Jean has been featured in a popular TV Show in the Philippines, Unang Hirit, a morning news and talk show aired every weekday morning by GMA Network. Follow Jean's food adventures, all for good food and healthy living, here on Sleekly.

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