Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Christmas, Comfort Food, Dinner, Kid Friendly, Party Foods, Sauces, Side Dishes, Sunday Dinner, Thanksgiving, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: American Classics, Brown Sugar, Christmas, Christmas Dinner, Chutney, Comfort Food, Cranberries, Cranberry, Cranberry Chutney, Cranberry Sauce, Dessert, Dinner, Fresh Cranberries, Fresh Ginger, Fruit, Kid Friendly, Maple Syrup, Navel Oranges, Orange Juice, Oranges, Party Foods, Sauces, Side Dishes, Sugar, Sunday Dinner, Thanksgiving, Thanksgiving Dinner, Turkey, Vegetarian, Victoria Hart Glavin, Victoria's Cranberry Chutney, Water, Week Nights, Weekend Fun, Winter Warmth
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.
INGREDIENTS
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
