Orange Pecan Cranberry Chutney
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 Meatballs. And it takes less than 20 minutes to whip up!
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Difficulty: easy
This recipe is courtesy of: Southern Mom Loves
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
Steps
- Start by chopping your pecans into small pieces.
- Zest your orange gently. Make sure not to grate down to the bitter white pith.
- Cut and squeeze your orange halves until you have 1/4 cup of juice.
- Add all ingredients into a medium saucepan and bring to a boil.
- Turn the heat down to low and simmer for 10 minutes.
- Cool completely. It will thicken as it cools. Can be refrigerated in an airtight container for up to a week.
