Cranberry Chutney

My wife’s cranberry chutney recipe that she makes for Thanksgiving. I’ll add a picture after she makes it.


  • 4 cups of fresh cranberries, picked over and washed
  • 2 cups of sugar (or to taste)
  • 2 cups of water
  • 1 large navel orange
  • 1 teaspoon peeled and grated fresh ginger


  1. Combine cranberries, sugar, water in a medium saucepan and turn the heat to medium-low.
  2. Cover and cook, stirring occasionally, until the berries are broken. Roughly 20-30 minutes.
  3. Use a vegetable peeler to remove the entire zest (of skin) of the orange.
  4. Cut the orange zest into small pieces and set aside.
  5. Remove the white pith from the outside of the orange.
  6. Separate the orange into sections.
  7. Remove pithy parts from the inside of the orange.
  8. Combine the orange sections, zest and grated ginger in a blender or food processor.
  9. Blend on medium-high for about 1-2 minutes.
  10. Combine the blended mixture from food processor into saucepan with cranberries.
  11. Cover and cook, stirring occasionally, for another 15-20 minutes.
  12. Transfer cranberries to a bowl, cool, then chill until ready to serve.