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Citrus Cranberry Chutney
Ditch the canned stuff and upgrade to this Citrus Cranberry Chutney. The flavor and texture is fantastic and it's the perfect compliment to your turkey.
Course
Condiment, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Author
Jessy Freimann
Ingredients
1
Tablespoon
olive oil
1
medium
shallot,
diced
½
teaspoon
ground cinnamon
¼
teaspoon
ground cloves
1
orange,
zest reserved and then peeled, supremed and chopped.
1
apple,
peeled, cored and diced
½
cup
brown sugar
2
Tablespoons
course mustard
⅓
cup
white wine vinegar
½
cup
water
1
12 ounce bag
cranberries
(fresh or frozen)
¾
cup
chopped walnuts
Kosher salt,
to taste
Ground black pepper,
to taste
Instructions
Heat oil in a medium pan over medium heat.
Add shallot and sauté until softened stirring periodically, about 3 minutes.
Add cinnamon and cloves and cook for 1 more minute until fragrant.
Add orange zest, diced orange supremes, apple, brown sugar, coarse mustard, vinegar and water. Stir until sugar is dissolved.
Add cranberries and raise heat to medium high to bring to a boil.
Cook for 10 minutes stirring periodically until the berries burst and chutney has thickened.
Stir in walnuts and add salt and pepper to taste.
Cook for 1 more minute then remove from heat and cool completely. Serve chilled or at room temperature.
Notes
This can be made a couple days ahead.