Cranberry-Orange Chutney
Makes 1¾ cups
  • 1 (12-ounce) bag fresh cranberries
  • ¾ cup sugar
  • 1 tablespoon orange zest
  • ¾ cup fresh orange juice, divided
  • 2 cardamom pods
  • ½ vanilla bean, split lengthwise scraped, seeds and bean reserved
  1. In a medium saucepan, combine cranberries, sugar, orange zest, ½ cup orange juice, cardamom pods, vanilla bean, and reserved vanilla-bean seeds. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until thick, about 20 minutes. Stir in remaining
  2. up orange juice. Let cool to room temperature. Remove vanilla bean and cardamom pods. Store chutney, covered, in refrigerator for up to 1 week.
Recipe by Victoria at