Years ago, I went in search of a decent Cranberry Chutney recipe. I started with Cooks.com but over the years I’ve morphed the recipe into my own. This is one of my favorite dishes on Thanksgiving and Christmas and the best part: it’s so easy to make. (I’m all about the easy recipes!)
This year I made my recipe when visiting my parents in Florida. I was able to use fresh squeeze juice from a local orchard which only enhanced the flavor (the fresh pulp was amazing!) but normally I make it with store-bought orange juice.
Recipe: Tasty Cranberry Chutney
3 12-oz bags of fresh cranberries
2 cups sugar
1 cup diced apple
1 cup chopped walnuts
1 medium sized orange, cut into small pieces, rind removed
1 cup orange juice (I use fresh, the added pulp is awesome but not necessary)
pinch of cinnamon & nutmeg
Instructions:Combine all of the in a large saucepan and cook stovetop on medium-high heat. Stay with it and constantly stir; it will take anywhere from 15-25 minutes for the cranberries to pop. Once the majority of them have popped, you can remove from heat. Don’t worry if it still seems somewhat liquidy, it will gel up and set with time.