Recipes Holidays + Events Thanksgiving Cranberry, Ginger and Orange Chutney 5.0 (2,675) 7 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.Experience: Joanne began as a management consultant before deciding to pursue a career in food. This change of direction didn't take her to culinary school, however; instead, she began a rigorous series of internships including Boston's Biba restaurant and Bentonwood Bakery before being hired as Rialto restaurant's pastry chef in 1995. Several years later, she moved to New York to work at the renowned Payard Patisserie & Bistro before returning to Boston to open Flour Bakery + Cafe in 2000. In addition to opening nine more locations of the bakery, she and her restaurateur husband Christopher Myers opened Myers+Chang in 2007, a critically acclaimed restaurant serving Taiwanese cuisine with Vietnamese, Chinese, and Thai influences. Joanne has published five cookbooks and regularly teaches pastry techniques at her bakeries, in area cooking schools, and on Instagram via her weekly series #flourlove.Education: Joanne has a degree in Applied Mathematics and Economics from Harvard University. 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