Cranberry Pecan Chutney

An easy fool-proof homemade cranberry sauce for Thanksgiving Dinner.

Yield: 8 servings
Community Recipe from


  • 1 1/2 cup(s) sugar
  • 1/2 cup(s) fresh orange juice
  • 1/4 cup(s) water
  • 1 tablespoon(s) grated orange peel
  • 1/2 teaspoon(s) grated peeled ginger
  • 4 cup(s) fresh cranberries
  • 1/2 cup(s) pecans chopped, toasted


  1. Bring first 5 ingredients to simmer in heavy large saucepan over medium heat, stirring until sugar dissolves. Add cranberries and cook until berries pop, stirring occasionally, about 5 minutes. Stir in pecans. Pour into bowl. Cool, cover and refrigerate until well chilled. (Can be prepared 4 days ahead)
December 2012

This recipe is a personal recipe added by ccacciola and has not been tested or endorsed by MyRecipes.

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