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Orange-Cranberry Chutney

southern.chef's picture
  Oranges 6 Medium
  Cranberries 12 Ounce (1 Package)
  Raisins 3⁄4 Cup (12 tbs)
  Sugar 2 Cup (32 tbs)
  Finely chopped crystallized ginger 1⁄4 Cup (4 tbs)
  Cinnamon stick 2 Inch
  Garlic clove 1 Small
  Curry powder 1⁄2 Teaspoon

Peel 2 oranges, slice peels into julienne strips to yield 1/4 cup.
Squeeze peeled oranges to yield 1/2 cup juice.
Peel remaining 4 oranges, and remove orange sections.
Combine all ingredients except orange sections in a Dutch oven.
Cook over medium heat, stirring constantly, until sugar dissolves and cranberry skins pop.
Remove mixture from heat.
Take out cinnamon stick and garlic, discard.
Stir in orange sections.
Quickly spoon into hot sterilized jars, leaving 1/4 inch headspace.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 571 Calories from Fat 6

% Daily Value*

Total Fat 0.76 g1.2%

Saturated Fat 0.09 g0.47%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.8 mg0.3%

Total Carbohydrates 147 g49%

Dietary Fiber 10.2 g41%

Sugars 127 g

Protein 3 g5.6%

Vitamin A 10.9% Vitamin C 182.3%

Calcium 13% Iron 6.4%

*Based on a 2000 Calorie diet

Orange-Cranberry Chutney Recipe