Recipes Holidays + Events Thanksgiving Cranberry, Ginger and Orange Chutney 5.0 (2,676) 8 Reviews This chunky cranberry-orange sauce is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on December 3, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 50 mins Yield: Makes 5 1/2 cups Ingredients 2 large navel oranges 2 pounds fresh cranberries ½ cup water 2 tablespoons balsamic vinegar ¾ cup granulated sugar ¾ cup light brown sugar ¼ cup minced fresh ginger Salt and freshly ground pepper Directions Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature. © Con Poulos Make Ahead The chutney can be refrigerated for up to 1 week. Rate it Print