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Cranberry-Orange Chutney with Popped Mustard Seed

Yields70 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Change up your traditional cranberry sauce this holiday season with this Cranberry-Orange Chutney with Popped Mustard Seeds.

Cranberry-Orange Chutney with Popped Mustard Seed

 1 ⅓ cups granulated sugar
 ½ cup red wine vinegar
 3 Tbsp olive oil
 ½ tsp cumin
 ½ tsp fennel
 ½ tsp yellow mustard seed
 1 cup sliced red onion
 1 piece fresh ginger, peeled, cut into matchstick-size strips
 1 Tbsp minced, seeded Serrano chile pepper
 ¾ cup water
 1 lb fresh or frozen cranberries, thawed
 ½ cup dried cranberries
 ¼ cup orange peel, cut into matchstick-size strips

Measure, prepare and set out all ingredients and utensils prior to beginning actual recipe.


Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar is dissolved. Remove from heat and set aside.


Heat olive oil in large saucepan over medium heat. Add cumin, fennel and mustard seed. Stir until mustard seed starts to pop, about 2 minutes. Add onion and cook until beginning to brown, stirring continuously, about 6 minutes. Add ginger and chile peppers. Stir until chiles soften, about 2 minutes. Add vinegar mixture, water, cranberries, orange peel and salt.


Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover and chill. Place in jars. Keeps well in the refrigerator for 3-4 days. Freezes well.

Nutrition Facts

Serving Size 1 1/2 Tbsp

Servings 70

Amount Per Serving
Calories 27
% Daily Value *
Total Fat 1g2%
Sodium 6mg1%
Total Carbohydrate 6g2%

Sugars 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.