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Bon Appétit

Cranberry-Orange Chutney

CranberryOrange Chutney with Brie cheese and Olives on a white plate that placed on a green fabric
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness

  • Total Time

    20 minutes

Canned cranberry sauce might often be associated with holiday fare, but this ingredient boasts versatility that extends well beyond festive seasons, making it a valuable addition to year-round cooking. Whole canned cranberries, orange juice, cinnamon, cloves, and orange peels, are combined to make a jammy cranberry chutney with subtle tang, comforting warmth, and a vibrant citrus burst. Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is guaranteed to be a hit all year round.

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What you’ll need

Ingredients

Makes about 1½ cups

1

small navel orange

2

whole cloves

1

3"-long cinnamon stick

1

14-oz. can whole-berry cranberry sauce

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½

tsp. freshly ground pepper

Brie, crackers, and olives (for serving)

Preparation

  1. Step 1

    Remove two 3"-long strips of zest from 1 small navel orange with a vegetable peeler; fold each strip in half and pierce with a clove to seal. Cut orange in half and squeeze juice into a measuring glass until you have ¼ cup.

    Step 2

    Bring orange zest with 2 whole cloves, orange juice, one 3"-long cinnamon stick, one 14-oz. can whole-berry cranberry sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 10–15 minutes. Let cool.

    Step 3

    Arrange Brie, crackers, and olives on a platter; spoon chutney over Brie.

    Do ahead: Chutney can be made 3 days ahead. Cover and chill.