Orange Cranberry Port Chutney

An elevated cranberry chutney for your turkey day feast!

Ingredients

• 1/3 cup L.B.V. or Ruby Port

• 2 naval oranges

• 12 oz fresh cranberries

Directions

Clean and dry the oranges and separate out the turned (soft) cranberries.

With a pairing knife, cut zest slices from one orange, make sure as little of the white pith is included, set aside. These do not have to be perfect, I prefer larger pieces in my chutney, if you want smaller ones feel free to zest with a microplane.

Juice the two oranges and add to a sauce pan with the Port and cranberries.

On low-medium heat simmer the cranberries till they pop (you may want to cover so that cranberry juice doesn’t splatter).

Once they have popped, uncover and simmer on low heat. Add the orange zest slices and stir every couple minutes to make sure it doesn’t brown on the bottom.

I let the mix simmer very low for an hour to the thick consistency I like.

Place in a glass jar and keep in the fridge for a week. If you have more than 3 people sharing this, double the recipe! You can also freeze this or can it if you’d like.

I highly recommend buying a crusty baguette, covering it with creamy brie or similar cheese, and scooping a nice big amount of this chutney right on top. If you want to stick to a sweeter dish, sticky toffee pudding with this is also delicious.