Cranberry-Orange Chutney

A recipe for Cranberry-Orange Chutney

JACKSONVILLE, Fla. – Laura Sen's Mom's Cranberry-Orange Chutney

Ingredients
• 12 oz. Cape Cod Fresh Cranberries
• 2 Tropicana Navel Oranges
• 2 cups Domino Pure Cane Sugar
• 1 cup chopped, toasted Wellsley Farms Walnuts

Recommended Videos



Directions
Pour cranberries into a food processor bowl. Cover and pulse in 2-second bursts, scraping down bowl with a rubber spatula, until the berries are coarsely chopped. Do not over-process. Transfer cranberries
to a medium mixing bowl and set aside.

Quarter unpeeled oranges and place in the processor bowl. Pulse until just coarsely chopped.

Combine oranges with cranberries in mixing bowl. Stir in 1½ cups of sugar and chopped walnuts (if using). Taste and adjust sweetness if necessary by adding more
sugar a little at a time.

Cover bowl tightly with plastic wrap. Refrigerate at least 4 hours or overnight to let the flavor fully develop.

Serve chilled. For appetizers, serve Cranberry-Orange Chutney with sharp cheddar or mixed with cream cheese as a spread. Or enjoy it with traditional pork and poultry dishes.

CHEF'S TIP: Prefer sweeter chutney? Instead of using two whole oranges, use a sharp knife to remove the zest from one of them. Then peel it, discarding the remaining peel. Place the zest and peeled orange in the processor bowl and proceed as directed in step 2 with the second orange.