Cranberry and Candied Orange Chutney Recipe

Cranberry and Candied Orange Chutney Recipe

  • 1 large navel orange with skin
  • 7 cups water, divided
  • 1/2 cup sugar
  • 2 cinnamon sticks, divided
  • 1/4 cup (packed) golden brown sugar
  • 1 tablespoon dark rum
  • 2 teaspoons apple cider vinegar
  • 1/8 teaspoon ground allspice
  • 1/2 cup fresh or frozen cranberries
  1. Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
  2. Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
  3. Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)
Recipe of the Day|