Skip to main content
Epicurious
House & Garden

Orange Chutney

Recipe information

  • Yield

    Makes 4 to 5 pints

Ingredients

6 oranges
1 cup bitter-orange marmalade
1 cup cider vinegar
3 cups water
2 1/2 cups sugar
1 teaspoon powdered ginger
1 teaspoon mace
2 apples, peeled, cored and diced
4 cups lingonberries
1 cup light raisins

Preparation

  1. Step 1

    Peel the oranges, remove all the white membrane, cut the sections in half and remove the pits. Combine the orange sections and remaining ingredients in a large pot and bring to a boil, stirring constantly. Reduce the heat, and simmer for 3/4 hour, or until the juices are slightly thickened. Pour into hot, sterilized preserving jars,cover and seal.

  2. Step 2

    Note: Lingonberries are available at Scandinavian food shops.

TagsChutneyCondimentOrangeCitrusFruitAppleRaisinDried FruitDairy FreeGluten FreeNut FreeVegetarianVeganMake AheadSimmerHouse & Garden
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Pickle Lemonade
Country-style lemonade with a salty-tangy twist.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.