Matt Rodgers of J&W University makes Cranberry Chutney - | WBTV Charlotte

Matt Rodgers of J&W University makes Cranberry Chutney

Cranberry Chutney

1 cup water

¾ cup sugar

12 oz. fresh cranberries

¼ cup orange juice

¼ cup apple cider vinegar

½ tsp. cinnamon

1/8 tsp. ground clove


In a saucepan bring the sugar and water to a boil. Add in the cranberries and stir until blistered. Add in the orange juice and vinegar and stir. Cook for 1 minute. Add the clove and cinnamon and stir to incorporate. Simmer for 7-10 minutes until sauce like consistency. Let the mixture chill and serve cold or at room temperature.


Upscale after thanksgiving turkey sandwich

1 loaf Focaccia

1 cup caramelized onions and apples

 Cranberry Chutney

Mixed greens

Left over thanksgiving turkey


Cut the focaccia in half. Spread cranberry chutney on the top half. Put turkey caramelized onions and apples, and mixed greens on the bottom half. Put the halfs together and slice to portion sizes.

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