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Cranberry Chutney

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  • Ready in: 45 minutes
  • Serves: 7
  • Complexity: very easy
  • Origin: American


  • 1 cup orange juice
  • One 12-ounce bag fresh cranberries, rinsed and stems removed
  • 1 tablespoon fresh ginger, grated and chopped
  • 1 cinnamon stick
  • 1/2 cup Sucanat or other sweetner of choice (optional)
  • 2 tablespoons arrowroot
  • 1/4 cup water
  • 1/2 cup raisins (optional)
  • 1/4 cup water


  1. Combine the orange juice, cranberries, ginger, and cinnamon stick in a saucepan, and boil on medium heat for about 12 to 15 minutes until the cranberries are tender and burst apart somewhat from boiling.
  2. Strain the cranberries and set aside, reserving the liquid back into the saucepan.
  3. Add sweetener of your choice (if used), and simmer for a few minutes until dissolved. Adjust the sweetness to taste. Do not be concerned if it seems extra sweet to you. The flavor will mellow once the cranberries are folded back into the sauce.
  4. Dissolve the arrowroot and water together, and whip into the simmering sauce until thickened. Add the raisins and cayenne if desired.
  5. Place the strained cranberries into a serving dish, and fold in the thickened sauce. Refrigerate the mixture until well chilled.

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