Ingredients for Cranberry Orange Ginger Chutney
- 2 tablespoons butter
- 1 cup orange juice
- 1 cup fresh or frozen cranberries
- 1/2 cup grated fresh ginger
- Orange, Zest Of
- Cinnamon Stick
- 3/4 cup granulated sugar
- Salt
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How to Make Cranberry Orange Ginger Chutney
- Melt 2 tablespoons of butter in a clean, thick-bottomed pan over medium heat.
- Add 1 cup of orange juice, 1 cup of fresh or frozen cranberries, 1/2 cup grated fresh ginger, 1 tablespoon grated orange zest, 1 cinnamon stick, 3/4 cup granulated sugar, and a pinch of salt.
- Bring to a gentle simmer, stirring frequently to prevent sticking. Reduce heat as needed to maintain a gentle simmer.
- Simmer gently for 10-12 minutes, or until the cranberries have burst, the sauce has thickened, and reached your desired chutney consistency.
- Remove from heat and let cool completely. The flavors will meld beautifully over time.
- For best flavor, allow the chutney to sit for 2-3 days in an airtight container in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
84g
Fat
4g
Carbs
8g
