You don’t have to wait ’till next Thanksgiving to eat cranberries again! Try this delicious winter recipe developed by Arbor’s Chef Leonard Hollander for an instant holiday classic you’ll be making year after year. We think this cranberry-walnut chutney is equally good served warm, or cooled and canned. Bonus: this recipe is made using only one-pot, making cleanup a breeze!


450g Fresh or Frozen Cranberries

1 Apple

50mL Fresh Lemon Juice

150 mL Orange Juice

10g Orange Zest

150g Chopped Walnuts

3g Cinnamon

50 mL Bourbon


  • Toss everything into a medium pot or saucepan and bring to a simmer, stirring occasionally
  • Bring the mixture to 228 degrees F (use a thermometer, don’t guess)
  • Remove the pot from the heat, allowing the mixture to cool before serving or storing

About the Author:

Arbor Projects represents the combined efforts of Chad Little & Leonard Hollander who run the hyperlocal Arbor restaurant located on the second floor of the Green Exchange.