Naomi Seifter of Austin’s Picnik shares the story behind her famous orange-cranberry chutney recipe. Keep reading for exclusive details on how to make it at home. It’s a delicious twist on the Thanksgiving classic.

My former executive chef, Dan Salivar (now product developer at Siete) is a total rock star. He was my right-hand man for over two years and the engine behind the growth of our entire food concept at Picnik. We often work together like the “head” and the “hands” on the culinary development of the restaurant. Since food is my biggest passion, my main job is establishing the menu and defining what I’d like to serve to our guests. Salivar then took those ideas and helped create our recipes to come up with the best strategy to execute these dishes for our customers. It was the perfect working relationship and we accomplished a lot together. He’s truly a wonderful human and has been highly influential to the ongoing satisfaction of our guests. For the last two years, we have served Thanksgiving sides for our customers so they don’t have to cook for themselves. Being Paleo or gluten-free is hard enough, but Thanksgiving can be a real challenge for people. Salivar made this cranberry chutney recipe for us years ago, and we’ve used it ever since.

It’s tangy and zesty with just the right amount of sweetness. We hope you love it as much as we do. Keep reading for the recipe and be sure to let us know what you think. Happy Thanksgiving!

This post was originally published on November 4, 2016, and has since been updated.

Orange-Cranberry Chutney

Serves 6-8

Orange-Cranberry Chutney

By Camille Styles


  • 24oz fresh cranberries (2 bags)
  • 1/2 cup orange segments (remove all skin and pith: orange supremes)
  • 1 1/2 cup fresh squeezed orange juice
  • 1 cinnamon stick
  • 1/2 cup maple syrup (if restricting sugar or prefer a tart sauce, use 1/4 cup)


  1. Combine all ingredients on the stovetop over high heat. When you begin hearing cranberries pop, turn heat to low-medium. Reduce sauce by 1/2 until thickened.
  2. Remove from heat and remove the cinnamon stick. Using a hand blender or food processor, gently pulse cranberry sauce until desired texture is achieved.
  3. Transfer to container and store in the fridge until ready to serve.
  4. Upon serving, top with orange zest.

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