Paula Deen Cranberry Chutney Recipe
Holiday meals need a special touch. The Paula Deen Cranberry Chutney Recipe is that perfect touch.
Equipment
- Large saucepan
- Wooden spoon
- Measuring cups
- Citrus Zester
- Glass Jars
Ingredients
- 12 Oz Cranberries
- 1 Cup Sugar
- 1/2 Cup Orange Juice
- 1 Tsp Orange Zest
- 1 Cup Apple
- 1/2 Cup Golden Raisins
- 1/2 Tsp Cinnamon
- 1/4 Tsp Cloves
- 1/2 Cup Pecans
Instructions
- Wash your fresh cranberries in a colander. Remove any soft or bruised berries. Shake off the excess water well.
- Place the cranberries into your large saucepan. Add the sugar and orange juice now. Stir them together over medium-high heat.
- Bring the mixture to a gentle boil. You will hear the cranberries start to pop. This is a sign they are cooking.
- Lower the heat to a simmer. Add the diced apples and golden raisins. Stir in the cinnamon and cloves.
- Cook the mixture for ten more minutes. The liquid will start to thicken up. It should look like a soft jam.
- Remove the saucepan from the hot stove. Stir in the chopped pecans and orange zest. Let it cool before you serve it.
Notes
- Use fresh berries for the best bright red color.
- Do not overcook the pecans or they get soft.
- Zest the orange before you squeeze the juice out.
- Let the chutney sit for an hour before eating.
- Taste the sauce to check for the perfect sweetness.
- Stir often to keep the sugar from sticking.
- Dice the apples into very small, even pieces.