Satsuma Orange and Dried-Cranberry Chutney

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  • Servings: makes 3 cups

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  • 2 pounds satsuma oranges, clementines or juice oranges, skin on, thinly sliced
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 cup dried cranberries

How to make this recipe

  1. In a medium saucepan, mix the satsumas with the sugar and lemon juice. Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes. Stir in the cranberries and remove from the heat. Let cool to room temperature, about 1 hour.

Contributed By Photo © Petrina Tinslay Published November 2005

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