Cranberry Chutney

To make this no-cook cranberry recipe, you must have a Kitchen Aid or other standing mixer with a paddle attachment (also called a flat beater). Unfortunately, there’s no way to substitute a food processor or hand mixer. “The cranberries have more texture than if you were to cook them, and they maintain their acidity,” Chef Humm says. “This you’ve got to try. It’s really awesome.”

Ingredients

• 12 ounces fresh cranberries, cleaned and dried
• 12 ounces (about 1 2/3 cups) sugar
• 2 teaspoons orange zest

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    246 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 58 grams sugars; 0 grams protein; 1 milligram sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6.

Preparation

1. Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.
2. Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.

1 hour