Cranberry-Orange Chutney
Canned cranberry sauce might often be associated with holiday fare, but this ingredient boasts versatility that extends well beyond festive seasons, making it a valuable addition to year-round cooking. Whole canned cranberries, orange juice, cinnamon, cloves, and orange peels, are combined to make a jammy cranberry chutney with subtle tang, comforting warmth, and a vibrant citrus burst. Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is guaranteed to be a hit all year round.
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What you’ll need
Vegetable Peeler
$12 At Amazon
Glass Measuring Cup
$26 At Amazon
East Fork Serving Platter
$160 At East Fork
Small Saucepan
$160 At Amazon
Recipe information
Total Time
20 minutes
Yield
Makes about 1½ cups
Ingredients
Preparation
Step 1
Remove two 3"-long strips of zest from 1 small navel orange with a vegetable peeler; fold each strip in half and pierce with a clove to seal. Cut orange in half and squeeze juice into a measuring glass until you have ¼ cup.
Step 2
Bring orange zest with 2 whole cloves, orange juice, one 3"-long cinnamon stick, one 14-oz. can whole-berry cranberry sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 10–15 minutes. Let cool.
Step 3
Arrange Brie, crackers, and olives on a platter; spoon chutney over Brie.
Do ahead: Chutney can be made 3 days ahead. Cover and chill.
Recipe notes
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