Orange-Cranberry Chutney Recipe


Ambersweet oranges, a new cold-resistant orang...

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I loved this recipe!  When we were dividing up the leftovers before we departed for the evening, this is the one I asked to take home.  The secret ingredient is the curry.

  • 6 medium oranges
  • 1 (12-oz) package cranberries
  • 3/4 c. raisins
  • 2 c. sugar
  • 1/4 c. finely chopped crystallized ginger
  • 1 (2-inch) stick cinnamon
  • 1 small clove garlic
  • 1/2 t. ground curry

Peel 2 oranges; slice peels into julienne strips to yield 1/4 cup.  Squeeze peeled oranges to yield 1/2 c. juice.  Peel remaining 4 oranges and remove orange sections.

Combine all ingredients except orange sections in a Dutch oven.  Cook over medium heat, stirring constantly, until sugar dissolves and cranberry skins pop.  Remove mixture from heat.  Take out cinnamon stick and garlic; discard.  Stir in orange sections.


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