Cran-Raspberry Chutney with Orange & Ginger

Fold into dressings, spread over cream cheese on toast, dress up your roasts, this Cran-Raspberry Chutney with Orange & Ginger can do it all! Think beyond Thanksgiving Cranberry Sauce with this Oregon raspberry chutney recipe and use all year long to add some zip to roasted turkey, grilled chicken or your favorite burger.

cran-raspberry chutney with orange and ginger

Ingredients

1 T preferred high-heat oil
1 small onion, diced
2 garlic cloves, minced
1” piece fresh ginger, peeled and minced
1 t mustard seeds
1 t ground coriander
½ LB fresh or frozen cranberries
½ LB frozen raspberries
½ C sugar
⅓ C apple cider vinegar
Juice and zest of 1 orange
1 t sea salt

Preparation

Step 1
In a medium saucepan, heat oil over medium heat. Sauté onion, garlic, and ginger until onion is softened, about 5 minutes. Add mustard and coriander, and cook until mustard seeds start to pop.

Step 2
Stir in cranberries, raspberries, sugar, vinegar, orange juice and zest, and salt. Cook, stirring frequently, until mixture is very thick, about 15 minutes. You should be able to mound it on a spoon. Cool completely and refrigerate. Serve chilled.