Orange Pecan Cranberry Chutney

Orange Pecan Cranberry Chutney

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This recipe features:

Farm Rich Original Meatballs

This recipe courtesy of:

http://www.southernmomloves.com

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Ingredients

2 - 14oz. cans Whole Berry Cranberry Sauce
1/4 cup fresh-squeezed orange juice
1 tsp orange zest
1 Tbsp apple cider vinegar
1/2 tsp ground ginger
2 cloves minced garlic
1/2 cup chopped pecans

Orange Pecan Cranberry Chutney

  • 20 min
  • Easy

Ingredients

With the holidays rapidly approaching, here’s a fantastic recipe for an Orange Pecan Cranberry Chutney for any savory dish. It makes the perfect dip for these delish breaded mushrooms and tart, sweet sauce for cocktail meatballs. And it takes less than 20 minutes to whip up!

 

Steps

1
Done

Start by chopping your pecans into small pieces.

2
Done

Zest your orange gently. Make sure not to grate down to the bitter white pith.

3
Done

Cut and squeeze your orange halves until you have 1/4 cup of juice.

4
Done

Add all ingredients into a medium saucepan and bring to a boil.

5
Done

Turn the heat down to low and simmer for 10 minutes.

6
Done

Cool completely. It will thicken as it cools. Can be refrigerated in an airtight container for up to a week.

Dip
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