Mandarin Cranberry Chutney

Mandarin Cranberry Chutney
4.5 from 2 ratings
This sweet and savory sauce is a delicious accompaniment to roast pork or chicken, and works wonders to perk up a turkey sandwich. Chutney also makes a wonderful holiday gift—package it in pretty glass jars tied with festive ribbon for your friends, family and neighbors.This recipe was originally published in the South Florida Sun Sentinel.
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Mandarin Cranberry Chutney recipe - The Daily Meal
Total time: 35 minutes
  • 1 (12-ounce) bag fresh cranberries (frozen whole cranberries can be used if thawed)
  • 1 cup dried cranberries
  • 1/2 cup minced red onion
  • 2 tablespoon grated ginger root
  • 2 cup fresh-squeezed orange juice
  • 2/3 cup red wine vinegar
  • 2 cup drained canned mandarin orange segments
  • zest of 2 oranges
  • zest of 2 lemons
  • 1 cup granulated sugar
  • 4 whole cinnamon sticks, broken in half
  • 1 teaspoon ground cloves
  • 1 teaspoon fresh-ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • pinch cayenne pepper
  • 2 tablespoon fresh rosemary leaves, chopped
  1. In a nonreactive medium saucepan, combine 1 (12-ounce) bag fresh cranberries (frozen whole cranberries can be used if thawed), 1 cup dried cranberries, 1/2 cup minced red onion, 2 tablespoons grated ginger root, 2 cups fresh-squeezed orange juice and 2/3 cup red wine vinegar.
  2. Bring to a boil over high heat, reduce the heat and simmer 15 minutes.
  3. Add 2 cups drained canned Mandarin orange segments, zest of 2 oranges, zest of 2 lemons, 1 cup granulated sugar, 4 whole cinnamon sticks (broken in half), 1 teaspoon ground cloves, 1 teaspoon fresh-ground nutmeg, 1 teaspoon ground cardamom, 1 teaspoon ground coriander, a pinch of cayenne pepper and 2 tablespoons chopped fresh rosemary leaves.
  4. Simmer for 15 to 20 minutes. Cool completely before serving. Remove cinnamon sticks.