Cranberry-Orange Chutney
- 3 cup whole cranberries
- 1 cup honey or maple syrup
- 1 medium-sized orange (preferably organic)
- 1 tsp ground ginger
- 1⁄4 tsp ground cardamom
- 1⁄4 tsp ground cinnamon
- 1⁄8 tsp ground cloves
- Pick over cranberries and remove any loose or attached stems or leaves. Rinse cranberries under running water in a colander.
- Combine cranberries, honey or maple syrup, and 1⁄8 cup of water in a medium pan set over medium heat. Bring mixture to a low boil. Reduce heat to low and simmer, covered, for 10 minutes.
- Uncover pan and simmer for 10 minutes more, stirring occasionally.
- Cut unpeeled orange into chunks. Add chunks to a food processor or blender and chop into a fine pulp.
- Add orange pulp, spices, and another 1⁄8 cup of water to cranberry mixture. Simmer for 20 minutes, uncovered, stirring often. Chill before serving.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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