Cranberry-Orange Chutney
By America's Test KitchenPublished on September 20, 2011
Time
40 minutes, plus 1 hour cooling
Yield
Serves 10 to 12 (Makes about 3 cups)
Ingredients
1 teaspoon vegetable oil 1 shallot, minced4 teaspoons finely grated fresh ginger 1 teaspoon yellow mustard seeds ½ teaspoon salt ¾ cup water ¼ cup cider vinegar 1 cup packed brown sugar 12 ounces (3 cups) fresh or frozen cranberries 4 2-inch-wide strips zest from 1 orange, plus orange segments from 2 peeled oranges
Before You Begin
If using frozen cranberries, thaw them before cooking.
Instructions
- Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, mustard seeds, and salt; cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.
- Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries, orange zest, and orange segments; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
- Add remaining 1½ cups cranberries; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
Time
40 minutes, plus 1 hour coolingYield
Serves 10 to 12 (Makes about 3 cups)Ingredients
1 teaspoon vegetable oil
1 shallot, minced
4 teaspoons finely grated fresh ginger
1 teaspoon yellow mustard seeds
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces (3 cups) fresh or frozen cranberries
4 2-inch-wide strips zest from 1 orange, plus orange segments from 2 peeled oranges
Ingredients
1 teaspoon vegetable oil
1 shallot, minced
4 teaspoons finely grated fresh ginger
1 teaspoon yellow mustard seeds
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces (3 cups) fresh or frozen cranberries
4 2-inch-wide strips zest from 1 orange, plus orange segments from 2 peeled oranges
Ingredients
1 teaspoon vegetable oil
1 shallot, minced
4 teaspoons finely grated fresh ginger
1 teaspoon yellow mustard seeds
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces (3 cups) fresh or frozen cranberries
4 2-inch-wide strips zest from 1 orange, plus orange segments from 2 peeled oranges
Why This Recipe Works
There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar, aromatics, and spices to slow-cooked cranberries and fruit yielded a jammy relish with kick and savor.
Before You Begin
If using frozen cranberries, thaw them before cooking.
Instructions
- Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, mustard seeds, and salt; cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.
- Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries, orange zest, and orange segments; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
- Add remaining 1½ cups cranberries; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
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