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Cranberry Chutney


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  • 1 lb fresh cranberries
  • 1 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 2 cups fresh orange juice
  • 1 cup apple cider
  • 1 cinnamon stick
  • 6 fresh mint leaves


Servings 3
Adapted from


Step 1

Sort the cranberries, discarding any soft ones.

In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon.

Let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature about 1 hour before serving. Remove and discard the cinnamon stick. Transger the chutney to a sauceboat or serving bowl and serve.

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