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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

Ingredients
 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
 salt
Instructions
1

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

2

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

3

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.

4

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.