Ingredients and Weight:
- Fresh cranberries: 12 ounces
- Orange, zested and juiced: 1 large
- Sugar: 1 cup
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Apple cider vinegar: 1/4 cup
- Water: 1/4 cup
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Add all ingredients to the Instant Pot.
- Pressure cook on high for 10 minutes.
- Quick release pressure and mash the cranberries with a fork or potato masher.
- Cook on sauté until the chutney has thickened, about 5 minutes.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 100
- Fat: 0g
- Carbohydrates: 25g
- Protein: 1g
Dish Characteristics:
- Tangy and sweet with a hint of spice
- Rich in antioxidants and vitamin C
- Perfect for serving with roasted meats, poultry, or cheese
User Comments:
- "This chutney is delicious and so easy to make!" - Mary
- "I love the combination of cranberries and orange." - John
- "This is a great way to use up fresh cranberries." - Sue
- "I served this chutney with grilled chicken and it was a hit." - Bob
- "I've even used this chutney as a spread on toast." - Lisa
Special Precautions and Tips:
- Be sure to wash the oranges thoroughly before zesting and juicing.
- If you don't have an Instant Pot, you can make this chutney in a saucepan on the stovetop over medium heat.
- The chutney will thicken as it cools, so don't overcook it.
- This chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks.
