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Recipes

Cranberry and Candied-Orange Chutney

By David LebovitzPhotography by Pornchai Mittongtare
Image may contain Creme Cream Food and Dessert

Recipe information

  • Yield

    Makes about 1½ cups

Ingredients

1

large navel orange with skin

7

cups water, divided

½

cup sugar

2

cinnamon sticks, divided

¼

cup (packed) golden brown sugar

1

tablespoon dark rum

2

teaspoons apple cider vinegar

⅛

teaspoon ground allspice

½

cup fresh or frozen cranberries

Need to make a substitution?

Preparation

  1. Step 1

    Cut orange into ¼" thick rounds; cut rounds into ¼" 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.

    Step 2

    Return orange cubes to same pan. Add ¾ cup water, ½ cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.

    Step 3

    Bring brown sugar, rum, vinegar, allspice, ¼ 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. 

    Do ahead: Can be made 2 days ahead. Cover; chill.

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