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Cranberry Orange Chutney

Cranberry Orange Chutney
cranberry orange chutney simmer

So, you’re interested in creating your own cranberry orange chutney, huh? Me, too! It’s pretty much cranberry sauce, but it isn’t meant to be quite as sweet. Chutney originated in India and was kind of meant to be used in a similar way to our favorite, green, chunky, hot dog condiment. Chutney is usually composed of some type of fruit and/or vegetable, sugar, and vinegar. If you wanted to use your cranberry orange chutney on turkey (think Thanksgiving), you may consider using a combination of water and vinegar for a more savory effect instead of sweet.

What Do We Need?

We really don’t need too much! Instead of buying canned cranberry sauce for Thanksgiving, you may want to just grab some fresh or frozen cranberries and make this instead! You could even remove the orange to please more people.

  • A simmering pot.
  • A saucer or stirring spoon.
  • Water (half water, half vinegar if you’d like).
  • Sugar.
  • Salt (less salt if you’re using vinegar).
  • Orange zest and juice.
  • Optional spices, such as mint, nutmeg, or cinnamon. Maybe even a little sprinkling of chocolate!

I think I can easily manage that! Did I mention how thrilled I am? I look for many excuses to add cranberry into my diet, I love its sweet tartness so much!

Okay, Now What?

Now, pop that pot on the stove and turn the heat up. Make sure you’ve rinsed your cranberries off if they’re fresh! We’ll be making use of the skins, so you’d benefit from ensuring their cleanliness!

  1. In the pot, boil the water, salt, and sugar. Stir until the sugar and salt grains dissolve.
  2. Add the orange juice, zest, optional spice, and combine. I think I might add a teaspoon of honey as well.
  3. Reduce the heat to a nice simmer, stirring everything occasionally.
  4. The cranberries should burst after a few minutes of this and the sauce will then become a bit thicker. You can thicken it further with cornstarch, if you’d like.

When it’s ready, most or all of the berries should have popped. Enjoy the beautiful fragrance as you remove it from the heat, stirring it. You can enjoy your cranberry orange chutney hot, warm, room temp, or cold! Enjoy it as a sweet, tangy dessert. Enjoy it over turkey of some sort. Heck, you could probably use it as a syrup over several pastries! (Even ones you didn’t make yourself). Bottom line, it’s pretty easy and I hope you’ve found a sweet substitute for a canned item! Keep learning with us!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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