Cranberry-Orange Chutney

Serve this sauce on Thanksgiving
Staff Writer
Cranberry-Orange Chutney

BJ’s Wholesale Club

Use this delicious cranberry-orange chutney as a delicious topping for your Thanksgiving turkey, or to sweeten up some warm cobbler. The chunky walnuts add such an unexpected nutty taste to this chunky chutney. This recipe is courtesy of Laura Sen, BJ’s Wholesale Club’s CEO.

6
Servings
139
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12  Ounces  fresh cranberries, such as Cape Cod
  • navel oranges, such as Tropicana
  • 2  Cups  pure cane sugar, such as Domino
  • 1  Cup  chopped, toasted walnuts, such as Wellsley Farms

Directions

Pour cranberries into a food processor bowl. Cover and pulse in 2-second bursts, scraping down bowl with a rubber spatula, until the berries are coarsely chopped. Do not over-process. Transfer cranberries to a medium mixing bowl and set aside.

Quarter unpeeled oranges and place in the processor bowl. Pulse until just coarsely chopped. Combine oranges with cranberries in mixing bowl. Stir in 1½ cups of sugar and chopped walnuts. Taste and adjust sweetness if necessary by adding more sugar a little at a time.

Cover bowl tightly with plastic wrap. Refrigerate at least 4 hours or overnight to let the flavor fully develop.

Serve chilled. For appetizers, serve cranberry-orange chutney with sharp cheddar or mixed with cream cheese as a spread. Or enjoy it with traditional pork and poultry dishes.

Chef's Tip: Prefer sweeter chutney? Instead of using two whole oranges, use a sharp knife to remove the zest from one of them. Then peel it, discarding the remaining peel. Place the zest and peeled orange in the processor bowl and proceed as directed in steps with the second orange.

Nutritional Facts

Total Fat
3g
4%
Sugar
19g
21%
Saturated Fat
1g
4%
Cholesterol
20mg
7%
Carbohydrate, by difference
23g
18%
Protein
7g
15%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
13mg
1%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
10µg
0%
Folate, total
2µg
1%
Iron, Fe
4mg
22%
Magnesium, Mg
9mg
3%
Phosphorus, P
25mg
4%
Sodium, Na
232mg
15%
Water
99g
4%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.