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This 20 Minute Cranberry Orange Chutney recipe has the perfect combination of sweet, tart and savory flavors for a great addition to dips, sandwiches, and meats – or you may just want to eat it by the spoonful!
The tart of the cranberries, the sweet of the mandarin oranges, the tang of the vinegar, spice of the chilies…combined these flavors make the most delicious cranberry orange chutney.
It’s great served with both sweet and savory dishes. I could literally put this stuff on anything. it’s SO YUM. Like mouthgasm yum.
Seriously guys, you NEED to make this chutney!
What is Chutney and How Do You Use it?
Some of you may be wondering what chutney is. Well, chutney is basically a mix of fruits and/or vegetables combined with vinegar, spices and sugar. It originated in India, but has become widely available in many different types and flavors. Chutney can be sweet or savory, or even both (like this cranberry orange chutney).
Chutney was originally served as a side to Indian food to be eaten with spicy curries. With it’s wide availability today, chutney also makes an amazing sandwich spread, a great dip when mixed with cream cheese, served with meats such as lamb, pork and duck, as a glaze….and the list goes on.
This cranberry orange chutney is amazing served in place of cranberry sauce at Thanksgiving dinner. Seriously, do it. Your guests will love you.
What is the Difference Between Jam and Chutney?
Basically, jam is sweet and chutney is savory. While chutney does have a lot of sweet components (particularly when using fruit), it also uses savory spices and vinegar. In addition, jam is smoother, while chutney tends to be chunkier. Jam is typically made with one ingredient (usually fruit) while chutney is made with multiple ingredients to include fruit and/or vegetables.
All the ingredients are easy to find at the grocery store. If you’re not feeling like running up and down the aisles though, you can buy most of them on Amazon below (affiliate links – I earn a small commission if you buy through these links – it helps me pay for failed recipe attempts guys!):
Because fresh cranberries aren’t available in July, I used Cape Cod Select frozen cranberries, which made this recipe super easy to make. The cranberries were fresh, tart and firm. Once thawed, it was like I was eating a fresh cranberry.
How to Make Cranberry Orange Chutney
Let me tell you, you guys are going to love how easy this is. The recipe literally consists of throwing ingredients into a pot and letting them simmer for 20 minutes.
Really. That’s it. That’s all you do.
You can store it in the fridge in an airtight container for about 4 weeks.
Guess what I’m bringing to Thanksgiving this year?
Cranberries, cranberries, cranberries. The season is coming guys. Check out some of these other awesome cranberry and holiday recipes:
Cranberry Roasted Butternut Squash
Crispy Baked Cranberry Stuffing Balls
Cranberry Glazed Asian Sticky Wings
Cranberry White Chocolate Sugar Cookies
Oyster and Andouille Sausage Stuffing
Braised Brussels Sprouts with Bacon
Gooey Pecan Pie Bars
Did you make this cranberry chutney recipe? Leave a comment below and let me know how it turned out!
Cranberry Chutney Recipe
- Combine all the ingredients in a saucepan and bring to a simmer. Cook, uncovered, for 20 minutes.
- Let the chutney cool and store in a sealed jar in the refrigerator for up to 2 weeks.
- If you like a spicier chutney, add additional Thai chilies;
- Dice the ingredients in small pieces for a more uniform chutney;
- Jalapenos or serrano peppers can be used as a substitute for the Thai chilies
- If the chutney starts to stick to the pan, add additional liquid;
- If your chutney is too thin after 20-30 minutes, continue cooking until a thick consistency is reached.
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