cranberry orange chutney
(1 RATING)
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.
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prep time
30 Min
cook time
method
Blend
yield
2-4 serving(s)
Ingredients
- 1 cup fresh whole cranberries
- 1 - orange, cut zest into strips and juice fruit
- 1/2 cup dark brown sugar, packed
- 1 - cinnamon stick
How To Make cranberry orange chutney
-
Step 1Zest (into strips) 1 orange. Juice the orange. Wash and pick through cranberries. Pat dry.
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Step 2Place 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.
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Step 3Refrigerate until cooled. Remove cinnamon stick before serving. NOTE: I don't use cinnamon sticks, so I add a pinch of cinnamon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salsas
Category:
Fruit Sauces
Category:
Other Sauces
Tag:
#Quick & Easy
Keyword:
#orange
Keyword:
#Cranberry
Ingredient:
Fruit
Method:
Blend
Culture:
American
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