I love a good chutney. In fact, I have quite a collection of chutney recipes. But this one is by far my favorite with its tangy sweetness and a hint of heat.
Cranberry Cherry Chutney is more glamorous than ordinary cranberry sauce (and healthier too!) and will pair beautifully with your Thanksgiving turkey or any fine roast. Try this, and I believe you will have a new family favorite.
Cranberry Cherry Chutney
- 1 (12 oz. package) fresh cranberries
- 1 (5 oz. package) dried cherries*
- 2/3 c. golden raisins
- 1/3 c. dark raisins
- 1 c. sugar
- 1/3 c. apple cider vinegar
- 1/2 c. orange juice, freshly squeezed*
- 1/3 c. red onion, finely chopped
- 1/2 c. celery, finely chopped
- 2 t. orange zest, fresh*
- 1/2 -3/4 t. red pepper flakes (optional)
Combine all ingredients, except orange zest, in a 2-qt. saucepan.
Finely chop red onion and celery.
Chop dried cherries to the size of raisins.
Wash and zest two oranges with a microplane grater* (you might get a little more than the two teaspoons needed for this recipe. If so, save the extra for cookies or cake).
Juice the oranges. There will be more than 1/2 cup. Drink the extra. Yum!
Once everything is added together in your saucepan (except orange zest), cover with a lid and place under medium heat.
After about five minutes, stir ingredients with a large spoon. Chutney will be noticeably coming together. Continue stirring every five minutes.
After twenty minutes, the chutney will be done. Remove from heat. Add the orange zest and stir.
Place hot chutney in jars. Cranberry Cherry Chutney will thicken as it cools.
Yield: about 3-3 1/2 cups
I enjoy Cranberry Cherry Chutney with turkey, but also with chicken breast too. You might like it with ham or pork.
This is excellent on chicken salad, roast beef, and (leftover) turkey sandwiches. (Mayonnaise on one side of the bread, chutney on the other. Hmm.)
I love to mix it into plain or vanilla yogurt, and I’ve even been known to eat it straight out of the jar.
If you don’t have:
- freshly squeezed orange juice: just use store-bought juice. You could also use 2 T. orange juice concentrate with 1/3 c. water.
- fresh orange zest: use dried, but the flavor won’t be as intense. If you don’t have either, try 1/2 t. pure orange extract.
- dried cherries: use one can tart or sweet cherries, drained and chopped (not cherry pie filling).
- microplane grater: try using a vegetable peeler, being careful to avoid the bitter pith (white part) of the orange peel. Then, finely chop.
I hope you enjoy Cranberry Cherry Chutney as much as I do. Let me know how it turns out and if you have any questions.
See you next time for another Red Apron Recipe.
(If you missed the previous ones, you can find a list on my Red Apron Recipes page.)
I thank God for the opportunity to share my favorite family recipes with you.
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Abiding in the Vine,
The post “Cranberry Cherry Chutney” was first published on Desert Rain.