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Raw Cranberry Chutney by Chef Daniel Humm

Raw Cranberry Chutney by Chef Daniel Humm


3 cups fresh cranberries (3/4 pound)
1-3/4 cups sugar
2 teaspoons orange zest

Cooking Instructions

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1 hour, and then transfer to a bowl, cover, and refrigerate until ready to serve, up to 1 week. Makes 4 cups.

Serving Suggestions: Use this chutney with turkey, game, or pork, or serve it over vanilla ice cream.

Recipe and image used with permission and courtesy of Victorinox. All rights reserved. Recipe by Daniel Humm, Executive Chef of Eleven Madison Park and NoMad Hotel.

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