Traditional recipes

Cranberry-Orange Chutney

Cranberry-Orange Chutney


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Serve this sauce on Thanksgiving

Use this delicious cranberry-orange chutney as a delicious topping for your Thanksgiving turkey, or to sweeten up some warm cobbler. This recipe is courtesy of Laura Sen, BJ’s Wholesale Club’s CEO.

Ingredients

  • 12 Ounces fresh cranberries, such as Cape Cod
  • 2 navel oranges, such as Tropicana
  • 2 Cups pure cane sugar, such as Domino
  • 1 Cup chopped, toasted walnuts, such as Wellsley Farms

Servings6

Calories Per Serving455

Folate equivalent (total)39µg10%


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.


Cranberry-Orange Chutney

Set aside the jars' flat lids. Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
Combine all the ingredients in a large saucepan bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
Carefully ladle the chutney into the hot jars seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month.
Serving size: 2 Tbsp

Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.



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