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