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Cranberry Chutney

by ADMIN on NOVEMBER 6, 2012

{Please excuse my very old, very dark photo. *tsk* I’ll be updating this shortly!}

To me, November equals fresh cranberries.

Which then equals Thanksgiving.

Thanksgiving is my absolute favorite holiday. Hands down.

And this recipe is definitely one of my favorite sauces for Thanksgiving (or anytime you can find fresh cranberries in the grocery!). It’s different from a ‘normal’ cranberry sauce in that it’s cold and needs no cooking. Just take the ingredients for a nice little spin in the food processor and you’ve got a side dish for any meal or topping for sandwiches and tacos. And baked chicken. Or to eat straight from the bowl. Mmmm.

Throwing in an entire orange (minus the skin) really helps to tone-down the cranberry’s bitterness while keeping this cool sauce zesty and tangy. Cranberry Chutney Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 12 A zesty, cold cranberry chutney.


  • 1 bag cranberries

  • 1 orange

  • ½ cup sugar


  1. Pick out all sticks and mushy cranberries from the bag. Rinse the fresh craberries.

  2. Peel the orange and pull apart sections.

  3. Place all ingredients in a food processor and grind until gritty and well mixed.

  4. Enjoy!



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