Cranberry Orange Chutney
Made this several years ago at Thanksgiving and finally was able to recover the recipe. It is a recipe that I printed from a website and have had numerous requests to make again. Can serve it either hot or cold although most prefer it cold. A great make ahead item for your holiday meal.
Made this several years ago at Thanksgiving and finally was able to recover the recipe. It is a recipe that I printed from a website and have had numerous requests to make again. Can serve it either hot or cold although most prefer it cold. A great make ahead item for your holiday meal.
- Carbohydrate 47.4292095 g
- Cholesterol 0 mg
- Fat 0.1491775 g
- Fiber 1.73716999220252 g
- Protein 0.724203 g
- Saturated Fat 0.0243749 g
- Serving Size 1 1 Serving (79g)
- Sodium 5.35331666666667 mg
- Sugar 45.6920395077975 g
- Trans Fat 0.07556625 g
- Calories 183 calories
Step-by-step
- In a large saucepan, stir together all ingredients; bring to a boil.
- Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Can serve it either hot or cold.
Allowing fruit preserves to scorch at the bottom of the pan is the single most frequent error cooks make when combining high concentrations of sugar with acidic juices. Because this preparation contains both granulated sugar and light brown sugar alongside cider vinegar and orange juice, applying too much direct heat causes the monosaccharides to caramelize prematurely before the fresh berries have properly burst and released their natural pectin. Keeping the burner at medium-low after the initial boil ensures the liquid reduces evenly while dissolving the aromatics.
Managing Texture and Yield
Simmering the mixture for exactly twenty minutes creates a thick, jam-like consistency that clings to the spoon without turning into hard candy upon cooling. Stirring frequently prevents hot spots from forming in the heavy-bottomed saucepan. Fresh cranberries yield superior gelling properties compared to frozen varieties due to cellular integrity, though frozen fruit works adequately if thawed and drained first. When substituting raisins with dried currants, maintain a one-to-one volumetric ratio.
- Cool the finished mixture completely in a shallow glass container before transferring it to sealed jars.
- Store the finished condiment in the refrigerator for up to two weeks, or freeze portions for up to three months.
- Omit no ingredients if strict dietary parameters are required, as the recipe is naturally free of dairy, gluten, and animal products.
