Homemade Cranberry Chutney

Homemade cranberry chutney makes a delicious topping for hors d'oeuvres and a sweet favor. Serve a dollop of the chutney, made with orange zest and walnuts, over a tiny turkey sandwich.

  • Yield: Makes 1 1/2 cups

Photography: Max Kim-Bee

Source: Martha Stewart Weddings, Fall 2000

Ingredients

  • 1 10-ounce bag (about 2 cups) fresh or frozen cranberries
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1 orange
  • 1/2 cup chopped walnuts, toasted

Directions

  1. Combine cranberries, sugar, and cinnamon stick in medium saucepan. Grate zest from orange into pan; set aside. With a sharp knife, cut top and bottom from orange. Cut away peel, pith, and outer membrane; cut fruit segments from membranes, collecting juice and segments in bowl. Squeeze juice from membranes; discard membranes. Add segments and juice to mixture. Place pan over medium heat and cook, stirring occasionally, until mixture thickens, 15 to 20 minutes.

  2. Transfer mixture to clean bowl, remove cinnamon, and stir in walnuts. Let cool. Transfer to airtight container; refrigerate.

Cook's Notes

This relish makes a wonderful side dish or garnish on hors d'oeuvres. It may be stored in the refrigerator for up to 3 weeks.

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