Canned cranberry sauce might often be associated with holiday fare, but this ingredient boasts versatility that extends well beyond festive seasons, making it a valuable addition to year-round cooking. Whole canned cranberries, orange juice, cinnamon, cloves, and orange peels, are combined to make a jammy cranberry chutney with subtle tang, comforting warmth, and a vibrant citrus burst. Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is guaranteed to be a hit all year round.
What you’ll need
Vegetable Peeler
$14 $10 At Amazon
Glass Measuring Cup
$37 At Amazon
East Fork Serving Platter
$160 At East Fork
Small Saucepan
$160 At Amazon
Recipe information
Total Time
20 minutes
Yield
Makes about 1½ cups
Ingredients
Preparation
Step 1
Remove two 3"-long strips of zest from 1 small navel orange with a vegetable peeler; fold each strip in half and pierce with a clove to seal. Cut orange in half and squeeze juice into a measuring glass until you have ¼ cup.
Step 2
Bring orange zest with 2 whole cloves, orange juice, one 3"-long cinnamon stick, one 14-oz. can whole-berry cranberry sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 10–15 minutes. Let cool.
Step 3
Arrange Brie, crackers, and olives on a platter; spoon chutney over Brie.
Do ahead: Chutney can be made 3 days ahead. Cover and chill.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Recipes From Bon Appétit’s Thanksgiving 2023 Issue
November’s magazine is chock full of new winners and old favorites ready for your holiday table—plus, a few more recipes for the days before and after.
