I learned how to make an orange cranberry sauce at SF Cooking School. They adapted the recipe from Preserving by Oded Schwartz. However, the “sauce” turned out to be more like a chutney, therefore I now call it the “Orange Cranberry Chutney”.
A chutney is basically a chunky sauce. Traditionally, for Thanksgiving we serve cranberry sauce on the table so this chutney is a nice alternative.
The great part about this orange cranberry chutney is that you get to use the whole orange, even the peel. I bet it is not every day that you eat the peel of an orange. You might think the taste will be too strong or even bitter, but surprinsingly the orange peel gives the chutney a much needed tang.
Ingredients for Orange Cranberry Chutney:
- 1 Lb fresh cranberries
- 2 medium size oranges
- 4 tablespoons of honey
- 3 tablespoons of Grand Marnier or Triple Sec
- 1 teaspoon of ground coriander seeds
- 1 teaspoon coarse salt
How to make Orange Cranberry Chutney:
Coarsely chop the orange. Do not remove the peel but to take out all the seeds.
Put the chopped oranges and the cranberries in a food processor and process for a few seconds.
Add the honey, the Grand Marnier or Triple Sec, the ground coriander seeds and a pinch of coarse salt. Process again until smooth.
Do not over-process the chutney or else it won’t be a chutney. You want the final sauce to be chunky not like a puree.
Add more salt if needed and blend with a spatula.
Refrigerate for a while before serving or you can also pack it into sterilized jars then seal and refrigerate. It is only necessary to sterilize the jars if you don’t plan to serve the Orange Cranberry Chutney in the next two to three days.
The sterilized jars properly sealed will keep the chutney fresh in the refrigerator for about one month. This recipe makes about 3 cups.