Autumns No Sugar Added Cranberry Chutney Food

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AUTUMN TOMATO CHUTNEY



Autumn tomato chutney image

A good tomato chutney take some beating, and this version is great because it's not too sweet

Provided by Good Food team

Categories     Buffet, Condiment

Time 1h40m

Yield Makes about 1.5 litres / 2¾ pints

Number Of Ingredients 9

1kg ripe tomato, peeled and chopped
750g cooking apple, peeled, cored and chopped
375g light muscovado sugar
250g onion, chopped
250g raisins
1 green pepper, deseeded and chopped
2 tsp salt
½ tsp ground ginger
350ml cider vinegar

Steps:

  • Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

Nutrition Facts : Calories 45 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium

AUTUMN APPLE-PEAR CHUTNEY



Autumn Apple-Pear Chutney image

This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.

Provided by Marisa McClellan

Time 1h55m

Yield 24

Number Of Ingredients 13

1 ½ pounds apples - peeled, cored, and diced
1 ½ pounds pears - peeled, cored, and diced
1 large yellow onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried cherries
1 lemon, seeded and chopped
2 tablespoons yellow mustard seeds
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g

CRANBERRY CHUTNEY



Cranberry Chutney image

For your next Turkey, Ham or Chicken dinner try this instead of the usual canned cranberries. It can be addictive!

Provided by Bergy

Categories     Chutneys

Time 1h20m

Yield 4 cups

Number Of Ingredients 15

1 cup white vinegar
1 cup water
1 cup white sugar
1 cup dark brown sugar, well packed
1/4 cup fresh lemon juice
2 teaspoons salt
3 cups cranberries, fresh
1 cup raisins
1/2 cup candied peel
1/2 cup chopped onion
3 cloves garlic, minced
2 whole cloves
2 teaspoons celery seeds
1 teaspoon ground ginger
1/2 teaspoon dried chili

Steps:

  • In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
  • Bring to a boil, stirring until the sugar has dissolved.
  • Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
  • Boil gently, stirring often, uncovered for 45 minutes.
  • Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
  • You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.

Nutrition Facts : Calories 575.9, Fat 0.6, SaturatedFat 0.1, Sodium 1196.7, Carbohydrate 146.3, Fiber 5.2, Sugar 128.8, Protein 2

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