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–+ servings
Stacy Lyn Harris's Cranberry Orange Chutney, a perfect dressing for Thanksgiving dinners and sides

Cranberry Orange Chutney

One of my daughters claims she can't eat cornbread dressing without this orange cranberry chutney. It's easy enough for kids to make themselves!
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Prep Time 5 minutes
Course Condiment
Cuisine American, Indian
Servings 6

Ingredients
  

  • 12 ounces fresh cranberries
  • 3 oranges peeled
  • 3/4 cup sugar
  • 1 cup walnuts chopped

Instructions
 

  • Toast walnuts in a 350 degree oven for 6 to 8 minutes. Remove from oven and allow to cool. In a food processor, pulse cranberries, oranges, and sugar until finely chopped. Pour the cranberry mixture into a bowl and stir in half the walnuts. When ready to serve, sprinkle the other half on top of the cranberry mixture.
  • This chutney can be made ahead up to two weeks. If you aren't serving this immediately, set aside the walnuts (I freeze mine) until you are ready to serve the chutney.
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