CRANBERRY-APPLE CHUTNEY
"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire
Provided by Taste of Home
Time 50m
Yield 16 servings (1/4 cup each)
Number Of Ingredients 13
Steps:
- In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.
Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
SPICED APPLE CRANBERRY CHUTNEY
For those of you that don't know the difference between a chutney and a jam most chutney's will have savory ingredients in the recipe like onions and garlic.
Provided by Canning Homemade
Categories Dessert
Time P1DT2h10m
Yield 20
Number Of Ingredients 11
Steps:
- Prepare 6 half pint lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Peel and core apples. Dice and add to heavy pot.
- In a large stainless steel or enameled Dutch combine apples and yellow onion. Cook over medium height 5 minutes just till soft.
- Stir in the garlic, brown sugar, cranberries, salt, cumin, coriander, cayenne, cinnamon, and vinegar.
- Turn the heat to high and cook until the liquid comes to a boil. Lower the heat to medium stirring occasionally for 30 to 35 minutes, until thickened. Remove from the heat.
- On a dishtowel place your hot jars and using your funnel in each jar. Filling to 1/2" headspace. Remove air bubbles with a non-metallic utensil. Refill with liquid to fill to the correct headspace.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
CURRANT-APPLE-CRANBERRY CHUTNEY
Provided by Food Network Kitchen
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together the jam, vinegar, butter, ginger, cinnamon stick, shallot and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and heat on High for 2 minutes. Carefully uncover, add the apples and cranberries and stir until coated. Re-cover, and heat on High until the apples are very soft and lose their shape, about 10 minutes. Vent and set aside for 10 minutes. Stir in the parsley.
SPICED CRANBERRY APPLE CHUTNEY
The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner.
Provided by Danita Leonard
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.5 g, Fat 0.4 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 11.2 g
CRANBERRY-APPLE CHUTNEY
This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.
APPLE AND CRANBERRY CHUTNEY
Categories Sauce Ginger Onion Roast Thanksgiving Quick & Easy Wheat/Gluten-Free Cranberry Apple Fall Clove Seed Gourmet
Yield Makes 6 accompaniment servings
Number Of Ingredients 9
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
- Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.
APPLE CRANBERRY CHUTNEY
Steps:
- Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid. Refrigerate up to 2 weeks.
Nutrition Facts : Calories 150 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 31 g, Fat 0 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g
CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
CRANBERRY APPLE CHUTNEY
This simple recipe for Cranberry Apple Chutney takes your main dish to a whole new level. Serve it over pork, chicken, or turkey. It also a great side dish recipe to serve at Thanksgiving and other holiday meals!
Provided by Lauren Harris
Time 30m
Number Of Ingredients 9
Steps:
- In a medium sauce pan, over medium heat, bring the water and granulated sugar to a boil.
- Once boiling, add the cranberries, shallot, brown sugar, cinnamon, and apple cider vinegar.
- Continue cooking over medium heat for about 5 minutes to allow the cranberries time to start popping.
- Add the apples and golden raisins and lower the heat to simmer for 10-15 minutes, or until the sauce thickens.
- Chutney can be served warm or chilled.
Nutrition Facts : ServingSize 1 serving, Calories 174 kcal, Carbohydrate 45 g, Sodium 7 mg, Fiber 3 g, Sugar 37 g
APPLE & CRANBERRY CHUTNEY
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats
Provided by Good Food team
Categories Buffet, Condiment
Time 1h30m
Yield Makes 4 x 500g jars
Number Of Ingredients 8
Steps:
- Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
- Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
- Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
APPLE CRANBERRY CHUTNEY
Make and share this Apple Cranberry Chutney recipe from Food.com.
Provided by Sydney Mike
Categories Chutneys
Time 1h15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring frequently, then reduce heat & simmer, uncovered about 1 hour, stirring frequently, until mixture thickens & fruit is tender.
- Store covered in a non-aluminum container in refrigerator up to 2 weeks.
Nutrition Facts : Calories 72.8, Fat 0.1, Sodium 5.7, Carbohydrate 18.5, Fiber 1.4, Sugar 15.4, Protein 0.4
CRANBERRY APPLE CHUTNEY
This vibrant cranberry chutney is simmered with fresh chunky apples and warm winter spices, plus it can be made ahead with ease. Though developed to be paired with a roasted butternut squash, it's also delicious with roasted turkey and other favourite holiday classics.
Provided by Teresa Sabga
Time 25m
Yield About 1 1/2 cups (4 tablespoons per serving)
Number Of Ingredients 11
Steps:
- 1. Bring all ingredients to a boil over medium-high heat.
- 2. Reduce to a low simmer and cook for 20 minutes, stirring often. When the cranberries pop and the sauce thickens, it's ready.
CRANBERRY-APPLE CHUTNEY
Provided by Food Network Kitchen
Categories side-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
CRANBERRY ORANGE CHUTNEY
Steps:
- Gather the ingredients.
- Combine all ingredients in a large saucepan; bring to a boil.
- Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
- Transfer the cranberry chutney to a bowl and chill until serving time.
- Extra chutney may be frozen in small freezer containers.
- Enjoy!
Nutrition Facts : Calories 549 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 1 g, Sodium 8 mg, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 4 g
APPLE AND CRANBERRY CHUTNEY
Quick and easy Cranberry Chutney
Provided by sopacic
Time 1h
Number Of Ingredients 0
Steps:
- Place the apple, onion, cranberries, lemon zest, sugar, vinegar, mixed spice and cinnamon stick into a large pan and bring to the boil.
- Turn down the heat and simmer the mixture for 45 minutes to 1 hour until thick and pulpy.
- Check for seasoning and place whilst warm into sterlised jars.
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