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