epicurious
Cranberry-Orange Chutney
Unlock the versatility of canned cranberry sauce and use this spiced chutney drizzled on cheese, layered in sandwiches, or blended into smoothies.
👥 1 Servings⏱️ Prep & Cook: 20 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●saucepan
📝 Preparation Steps
1
Remove two 3"-long strips of zest from 1 small navel orange with a vegetable peeler; fold each strip in half and pierce with a clove to seal. Cut orange in half and squeeze juice into a measuring glass until you have ¼ cup.
2
Bring orange zest with 2 whole cloves, orange juice, one 3"-long cinnamon stick, one 14-oz. can whole-berry cranberry sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 10–⏱️ 15 minutes. Let cool.
whole cloves23"-long cinnamon stick114-oz. can whole-berry cranberry sauce1
3
Arrange Brie, crackers, and olives on a platter; spoon chutney over Brie. Do ahead: Chutney can be made 3 days ahead. Cover and chill.
Brie, crackers, and olives (for serving)
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