Chutney is a condiment that is commonly served with meals in India. In Europe and North America, chutney is becoming increasingly popular because it pairs so well with western fare. Cranberry orange chutney is a perfect example. Fresh cranberry orange chutney is easy to prepare and it can be used in a myriad of ways to enhance the flavours of other food. It also makes a unique gift.
How to Use Cranberry Orange Chutney
Topping for Cream Cheese
For a delicious treat you can pour about 1/3 cup of cranberry orange chutney over a block of cream cheese, on a serving plate with crackers. This is a visually appealing dish that guests will appreciate. Not only that, but it takes only seconds to prepare.
Add to Cooked Dishes
Cranberry orange chutney pairs very well with many other foods. For example, you can stir approximately ¼ cup of the chutney into steamed vegetables such as carrots or green beans. Another idea is to stir it into cooked rice. This makes a wonderful side dish that can be paired with seafood or meat dishes. Cranberry orange chutney can also be used as a topping for baked potatoes or beside any kind of cooked eggs.
Use as Relish or Barbeque Sauce
You can use cranberry orange chutney in the same way that you would use relish, mustard or mayonnaise on sandwiches, hot dogs or burgers. It can also be used as a barbeque sauce. The chutney is a tasty alternative to the sauces and condiments that most people are so used to.
Use as a Condiment with Meat
In order to use cranberry orange chutney as a condiment with meat, you simply place it on the table in a bowl with a spoon. It is not heated. When served in this fashion, cranberry orange chutney makes an excellent accompaniment to chicken, roast lamb or pork. It also makes a festive alternative to cranberry sauce for Thanksgiving, Christmas or Easter turkey dinners.
Recipe for Cranberry Orange Chutney
Ingredients
- 2 blood oranges or 1 large navel orange, finely chopped, not peeled with seeds removed
- 4 cups cranberries
- 1 tart apple, cored but not peeled
- 1 ½ cups – 2 cups sugar (to taste)
- ½ cup orange juice
- ½ tsp. ground ginger
Directions
- Combine all of the ingredients together in a large heavy cooking pot.
- Bring to a boil on medium heat. Stir frequently.
- Simmer slowly and keep stirring frequently until the cranberries pop. This should take approximately 20 minutes.
- Check the sweetness and add more sugar if desired.
- When finished, the chutney will resemble jam. Let it cool and transfer it to jars. If desired, this chutney will keep in the freezer for 6 months.
