By Chef Julia
This chutney is a vibrant blend of tart, sweet, and warm flavors that bring depth to any dish. The cranberries provide a tangy base, while fresh orange zest adds citrusy brightness, and ginger lends a subtle heat that enhances the chutney’s complexity.
Its rich yet refreshing taste makes it an ideal accompaniment for appetizers and vegetarian dishes, elevating simple ingredients into something extraordinary. Whether spooned over creamy cheeses or paired with roasted vegetables, this chutney offers a perfect balance of acidity and sweetness that keeps each bite exciting.
For appetizers, it pairs beautifully with soft cheeses like Brie or goat cheese, spread over crostini, or served with buttery crackers for an elegant and flavorful bite. It also works wonderfully with warm, flaky pastries such as puff pastry tarts or baked brie en croûte.
On the vegetarian side, this chutney enhances roasted vegetables like sweet potatoes, acorn squash, or Brussels sprouts, adding a bright contrast to their natural caramelization. It can also be mixed into grain bowls with quinoa or farro for a touch of sweetness and zest. Whether served as a dip, topping, or mix-in, this cranberry chutney transforms simple dishes into something truly special.
Ingredients:
- 2 large navel oranges
- 2 pounds fresh cranberries
- ½ cup water
- 2 tbsp balsamic vinegar
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¼ cup minced, fresh ginger
- Salt and freshly ground pepper
Instructions:
- Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
- In a large saucepan, combine the cranberries and water with ¼ cup of orange juice from the bowl and bring to a simmer over medium heat.
- Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes.
- Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
Total time: 50 minutes
Servings: Makes 5½ cups
