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Cranberry Orange Chutney with Crystallized Ginger

This super easy recipe is a wonderful twist on the Thanksgiving favorite cranberry sauce ~ Cranberry Orange Chutney with Crystallized Ginger.  I’ve slightly adapted this recipe from one I found on Epicurious and this year we’re going to use this lovely chutney in Cranberry Orange & Ginger Chutney Brie Tarts, a recipe by the Authentic Suburban Gourmet.   I can hardly wait!!

I’ll admit that I’m not a huge cranberry sauce fan.  Growing up, Mom and Sarah gave it equal status to stuffing.  I didn’t get it.  I’ve come to appreciate cranberries and the nuance that their sweet-tart flavor adds to a meal or sandwich or cocktail.

Cranberry Orange Chutney {with Crystallized Ginger}
Recipe type: Side Dish
  • 1 12-ounce bag cranberries
  • 1 cup water
  • ½ cups sugar
  • ½ tsp. salt
  • 2 Tbl. fresh orange juice
  • zest of 1 orange
  • ¼ cup match-stick cut crystallized ginger
  1. Boil 1 cup of water with sugar and salt until combined.
  2. Add in bag of cranberries, orange juice & zest and boil for about 10 minutes, stirring occasionally until cranberries burst. Cool.
  3. Stir in crystallized ginger. Cover and refrigerate.
Can be made up to three days in advance.

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