Cranberry Ginger Chutney Recipe

Cranberry Ginger Chutney Recipe

  • 1 1/4 cups white sugar
  • 1 cup orange juice
  • 1 cup white wine vinegar
  • 1/4 cup chopped fresh ginger
  • 1 tablespoon orange zest
  • 1 shallot, minced
  • 2 cinnamon sticks
  • 1/8 teaspoon salt
  • 2 (12 ounce) packages cranberries
  • 1 teaspoon vegetable oil
  • 2 teaspoons mustard seeds
  1. Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
  2. Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.
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