Cranberry Chutney

Cranberry Chutney

We all want to enjoy a fabulous stress-free Thanksgiving dinner.  Tiny New York Kitchen has you covered with recipes for turkey, side dishes and dessert.  This Cranberry Chutney is wonderfully fresh tasting unlike its canned cousin that most of us grew up on. 


2 Pounds Fresh Cranberries

2 Large Diced Navel Oranges With Juice

1/2 Cup Water

2 Tablespoons Maple Syrup

3/4 Cup Sugar

3/4 Cup Brown Sugar

1/4 Cup Minced Fresh Ginger

Peel the oranges and remove all of the white parts.  While you are dicing the oranges do it over a bowl so that you are able to keep the juice from the oranges.  In a large saucepan add the cranberries and water.  Cook over a medium heat and add the juice from the orange.  Cook for 10 minutes.  Stir occasionally.  You will want the cranberries to pop.  Add the maple syrup, sugar, brown sugar, ginger and diced oranges. Cook for another 7 minutes.  Remove from the heat and transfer into a serving bowl and serve warm.  Makes 5 cups


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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