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Cranberry Chutney

Homemade cranberry chutney makes a delicious topping for hors d'oeuvres and a sweet favor. At the reception, serve a dollop of the chutney, made with orange zest and walnuts, over a tiny turkey "sandwich"; at the end of the evening, offer a jar of the condiment for guests to take home. Fill jars with chutney, then tag each with the couple's name, wedding date, and storage instructions (the chutney must be refrigerated, and can be stored up to three weeks). For tags, use computer to print names, date, and instructions on white paper; position printing so names and date will run down one side of jar, instructions down the other. Cut into strips long enough to wrap around jar and lid. Cut same-size blank strips, and position around jar and lid; secure on bottom with double-sided tape. Overlap with printed strips; secure. Add a curl of orange quilling paper: Wrap it around a pencil, then insert between strips. This relish makes a wonderful side dish or garnish on hors d'oeuvres.

  • yield: Makes 1 1/2 cups
Photography: Max Kim-Bee




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

Cook's Note

This chutney can be stored in the refrigerator for up to three weeks.


  1. Step 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. Step 2

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

Martha Stewart Weddings, Fall 2000