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Cranberry and Orange Chutney

Featured in the Honolulu Star-Advertiser on November 16, 2016.



Cranberry and Orange Chutney

  • 1 pound frozen cranberries, thawed
  • 4 tablespoons water
  • 1 1/4 cup sugar
  • 3 orange zest strips
  • 1 cinnamon stick
  • 2 tablespoons water
  • 1/4 cup crystallized ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 slice each unpeeled orange and lemon
  • 1/4 cup black currants


  1. In a medium saucepan, combine the first 9 ingredients, bring to a low simmer over medium low heat.
  2. Stir occasionally, until the sugar dissolves and the cranberries are soft, about 13 minutes.
  3. Increase the heat to a rolling boil and cook until the cranberries burst, about another 10 minutes.
  4. In the last few minutes, add in the slices of orange and lemon and stir.
  5. Sprinkle in the currants and remove from heat.
  6. Can be served warm or chilled.
  7. Store in a sealed jar in the refrigerator for up to a week.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
140 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 37 g carbohydrate, 3 g fiber, 31 g sugar, 0 g protein


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