Cranberry-Clementine Chutney

Instead of making cranberry sauce this Thanksgiving make cranberry and clementine chutney
Contributor
Cranberry-Clementine Chutney

Anne Burrell

Instead of making cranberry sauce this Thanksgiving make cranberry and clementine chutney. It pairs really well with Thanksgiving turkey. 

Ingredients

  • 1 twelve-ounce bag cranberries, picked over for stems
  • 6 clementine, peeled and sectioned
  • 1 1/2 Cup sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 Cup orange juice

Directions

In a medium saucepan, combine the cranberries, clementine zest and fruit, sugar, cinnamon stick, star anise, and orange juice.

Bring the mixture to a boil and reduce to simmer. Cook for 20 to 25 minutes or until all the cranberries have burst and the mixture has thickened. Let cool and serve as desired. 

 

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.