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Cranberry Orange Chutney with Walnuts

A vibrant and flavorful cranberry chutney, perfect as a holiday side dish or with cheese and crackers. Easy to make and bursting with festive flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: American, Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces Fresh or frozen cranberries
  • 1 Large onion finely chopped
  • 1 cup Granulated sugar
  • 1/2 cup Apple cider vinegar
  • 1/4 cup Orange juice freshly squeezed is best
  • 1/4 cup Chopped walnuts or pecans optional
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Salt

Equipment

  • Medium saucepan
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Airtight Container

Method
 

Instructions
  1. Finely chop the onion and measure out all other ingredients.
  2. Combine all ingredients in a medium saucepan.
  3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
  4. Reduce heat to low, and simmer for 20-25 minutes, or until the cranberries have burst and the chutney has thickened slightly. Stir frequently to prevent sticking and ensure even cooking.
  5. Remove from heat and let cool completely. The chutney will thicken further as it cools.
  6. Taste and adjust seasonings as needed. Add a pinch more salt or sugar to balance the flavors.
  7. Once cooled, transfer the chutney to an airtight container and refrigerate for at least 24 hours to allow flavors to meld. It will keep for up to 3 weeks.

Notes

This chutney is delicious served with roast turkey, chicken, pork, or cheese and crackers. It also makes a great addition to sandwiches or wraps.