Cranberry-Orange Chutney

Prep 15 m
Cook 15 m



  1. 1 of 3 In a medium-size nonreactive saucepan, heat oil over medium-high heat. Add onion, garlic and ginger and cook for 2 minutes until softened.
  2. 2 of 3 Add cranberries, oranges, sugar, vinegar, salt, ground chipotle and cinnamon stick. Cook for 12 to 13 minutes, stirring occasionally, until cranberries are softened. Break up with back of a wooden spoon, if necessary. Remove from heat; stir in lemon zest and juice. Cool. Remove cinnamon stick. Cover and chill.
  3. 3 of 3 Spoon into decorative mason jars and cover tops with holiday wrapping secured with ribbon. Keep refrigerated for up to 2 weeks. As a bonus, present with fancy crackers, such as American Vintage Wine Biscuits, a vegetable peeler and a juicer.
Nutrition Information for Cranberry-Orange Chutney
Servings Per Recipe:
Per Serving: 1 g fiber, 108 mg sodium, 133 kcal cal., 29 g carb., 2 g Fat, total, 0 g sat. fat, 0 mg chol., 0 g pro.