Cranberry, Ginger and Orange Chutney

Made this to go with some brie and puff pastry. Soooo good! Thanks! :-)

I thought it was very good, although I think I would add more ginger next time. I have only one minor gripe, and that is the myth that orange pith is bitter. It is not, it is bland and almost tasteless (try some and see). This same myth is perpetuated by many craft cocktail barmen. The reason removing the pith from the zest for cocktails, is that it allows the release of the essential aromatic oils from both sides of the zest, making a more fragrant drink. If your oranges have bitter pith, there is something badly wrong with them.

@Rebecca Hart - What they are saying to do is cut just the inside (the pulpy part) of the orange segments out, leaving behind the membranes. So in the end, you are left with a loose ball that's mostly membrane, and you squeeze whatever juice is left in that. Does that make sense? (The video is very cool, but it would be much more helpful if they actually showed one person cutting a segment out - it's tough to figure out what they are doing when they go back and forth between several different people cutting the orange!) I haven't tried this yet, but I'm going to give it a whirl. I try a new cranberry recipe every year and every year I'm not happy with it. This year I made a cranberry and pear relish, which tasted good when I was scooping it, still hot, into the serving bowl, the Sunday before Thanksgiving. But when it hit the table on Thanksgiving, it had developed a bitter note that ruined the flavor. A minor bummer in an otherwise very successful meal!

I made about a quarter of the recipe, it was a favorite on our Thanksgiving table - where we normally leave off cranberry sauce because it's overly sweet and one note. It came together quickly, at the last minute, while the turkey and twice baked sweet potatoes were finishing in the oven. I love ginger, so I thought the amount was perfect. I'm looking forward to mixing leftovers into kale/hearty green salads and eggs this week.

Just want to weigh in and ask - how is it possible to squeeze juice from two oranges and still have orange sections to cut up into 1-inch pieces and add?? Totally flummoxed by this, and by the video. I think what the recipe means to say is squeeze one of the oranges and cut up the other? I'm honestly so confused.

I would still use the ginger, but just a pinch. Certainly not a 1/4 cup.

I just made some and it is good without the salt and pepper. I did take a portion and put it aside and added the white pepper and salt to it and it too is good. I wish I had some clove on hand as I am sure it's addition would be nice!