No-Cook Cranberry Chutney

This no cook Cranberry Chutney has only 4 ingredients and is perfect to serve with turkey or as a spread with crackers. Perfect for your holiday meal. Yum!!

Course Spread

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 325kcal

Author Tiffany Bendayan

Ingredients

12 oz Fresh Cranberries
2 Navel Oranges
2 cups Pure Cane Sugar
1 cup Walnuts chopped and toasted

US Customary - Metric

Instructions

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 a mixing bowl.
Stir in 1½ cups of sugar and chopped walnuts (if using). Taste and adjust sweetness if necessary by adding more sugar a little at a time.
Cover the bowl tightly with plastic wrap. Refrigerate at least 4 hours or overnight to let the flavor fully develop.
Serve chilled.

Notes

Recipe was provided by BJ's
1 - 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.
2 - 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 oranges in the processor bowl and proceed as directed in step 2 with the second orange.

Nutrition