Strangely Delicious Cranberry Chutney

This cranberry chutney is an adaptation of traditional Thanksgiving cranberry sauce. It is strangely delicious because it can be used with so many different cuisines from traditional American Thanksgiving, to desserts, to even spicy Indian dishes such as briani. It is also strangely delicious because it is deceptively robust and flavorful, but delightfully and ridiculously easy to make.

Ingredients 

2 cans 14oz whole cranberries sauce 

1 jar 12 oz orange marmalade

1/4 c. brown sugar

pinch salt

pinch freshly ground black pepper

pinch freshly ground nutmeg 

Directions

Melt brown sugar with the marmalade in a large pot over medium heat, stirring constantly until just melted,  about 2 minutes. Add seasonings and stir until warmed and aromas are released, about 30 seconds. Add cranberry sauce and stir until combined, about 1 minute. Remove from heat and chill in refrigerator, about 1 hour.  Serve chilled.  Preserve by canning for long term or for gifts. Delicious over vanilla ice cream, with holiday meals as cranberry sauce, in sandwiches, or as a chutney. 

Wanna use all fresh ingredients? 

Here’s how:

8 cups fresh cranberries (about 4 lbs.)

4 cups water

4 cups sugar

4 whole fresh oranges thinly sliced with rind 

1 cup brown sugar

1/2 tsp salt 

1/4 tsp freshly ground black pepper

1/4 tsp freshly ground nutmeg 

Choose your cooking method:

(A) Cook all except sugars in instant pot pressure cooker on high pressure for 10 minutes. Add sugars and cook in sauté mode stirring constantly until sugar is melted, about 5 minutes. 

(B) or Cook all ingredients + one extra cup of water in slow cooker on low 4 hours, scraping the bottom of the crock pot once halfway through. 

(C) or boil cranberries in water in stock pot until popped, combine all ingredients except sugars, and simmer on low until rinds cooked through, about 15 minutes. Add sugars and stir constantly until melted, about 5 minutes. 

Chill in refrigerator overnight, or preserve by canning. Serve chilled.