Cherry-Cranberry Chutney

Total Time
Prep 10 mins
Cook 30 mins

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!

Ingredients Nutrition


  1. Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
  2. Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
  3. Mix the ingredients well.
  4. Bring to boil over medium to medium-high heat.
  5. Reduce heat and simmer for 20 minutes or until cranberries pop.
  6. Cool, then chill in the refrigerator until ready to serve.
Most Helpful

Since I made my usual cranberry sauce for a Thanksgiving Day potluck, I decided to make this one for my Thanksgiving-Day-at-home meal (on Friday)! When I'm confronted with an 'either-or' situation, I often try to use both, & did so this time, too, using 3/4 cup of dark raisins & 3/4 cup of the golden ones & had A WONDERFULLY TASTY CHUTNEY! Thanks for yet another recipe to add to my cranberry collection! [Tagged, made & reviewed as part of my Cranberry theme in My-3-Chefs]

Sydney Mike November 25, 2008