I love raw ginger’s spicy zing, so I add mine after the chutney has cooled. Prefer a milder chutney? Ginger mellows when you cook it, so add yours with the other ingredients in step 1. Got any leftover chutney? It freezes well...and it’s great served with Swedish meatballs.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Makes: 2 cups
Ingredients
- 2 navel oranges
- 1/4 cup sugar
- 12 oz. fresh or frozen cranberries
- 2 Tbs. minced or grated ginger, more to taste
Instructions
- Zest 1 orange. Juice both oranges. Add enough water to the orange juice to make 1 cup of liquid. Combine the liquid with the zest, sugar, and cranberries in a small pot.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat and let simmer until the chutney thickens slightly and three-quarters of the berries have burst.
- Transfer to a bowl and let cool to room temperature. Stir in the ginger. Serve at room temperature or cold. Keeps for up to 7 days in the refrigerator.
Nutrition Information
Per serving (1/4 cup):
- Calories: 60
- Total fat: 0 g
- Sat fat: 0 g
- Carbs: 14 g
- Fiber: 2 g
- Total sugars: 10 g
- Added sugars: 8 g
- Protein: 0 g
- Sodium: 0 mg
