Get ready to transform your holiday table with a mind-blowing condiment that will have your guests begging for the recipe! This Cranberry Orange Ginger Chutney is not just another boring sauce - it's a vibrant, tangy, and utterly irresistible burst of seasonal flavors that will elevate everything from roast turkey to your morning toast. Imagine a perfect balance of tart cranberries, bright citrusy orange, warming ginger, and a hint of sweet crunch from walnuts - all in one spectacular homemade condiment that takes just 40 minutes to prepare!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 bag (12 oz) fresh cranberries
- 1 orange, zested and juiced
- 1/2 cup sugar
- 1 tablespoon grated fresh ginger
- 1/4 cup chopped walnuts
Instructions
- Prepare all ingredients by washing the fresh cranberries thoroughly and picking out any stems or damaged berries.
- Zest the entire orange carefully, ensuring you only remove the bright orange outer layer and avoid the white pith underneath. Then juice the same orange into a medium saucepan.
- Add the fresh cranberries, sugar, grated fresh ginger, and orange zest to the saucepan with the orange juice.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to help sugar dissolve and prevent sticking.
- Continue cooking for approximately 15-20 minutes, allowing the cranberries to burst and the mixture to thicken, stirring periodically to prevent burning.
- As the chutney cooks, use the back of a wooden spoon to gently crush some of the cranberries to help create a more cohesive texture.
- When the chutney has reached a jam-like consistency and most cranberries have burst, remove from heat and let cool for 5 minutes.
- Stir in the chopped walnuts, which will add a delightful crunch and nutty flavor to the chutney.
- Transfer the chutney to a clean glass jar or serving bowl and allow to cool completely at room temperature.
- Once cooled, the chutney can be served immediately or refrigerated for up to one week, allowing flavors to meld and develop.
Tips
- • Choose fresh, plump cranberries - look for berries that are firm and deep red without any soft spots • Use a microplane or fine grater for the ginger to ensure it distributes evenly throughout the chutney • Don't walk away while simmering - stir occasionally to prevent burning and ensure even cooking • For an extra flavor dimension, toast the walnuts lightly before adding them • If you prefer a smoother consistency, you can use a potato masher to break down more cranberries • This chutney makes an amazing homemade gift - consider jarring it in cute mason jars with ribbons for holiday presents • The flavors actually improve after a day or two, so don't hesitate to make it in advance
Nutrition Facts
Calories: 60kcal
Carbohydrates: 10g
Protein: 1g
Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
