KILLER CRANBERRY CHUTNEY
This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!
Provided by Jennifer Hannah
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.
Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g
AUTUMN'S NO SUGAR ADDED CRANBERRY CHUTNEY
Categories Condiment/Spread Sauce Berry Citrus Fruit Side Stew Christmas Thanksgiving Low Carb High Fiber Low/No Sugar Wheat/Gluten-Free Pear Winter Healthy Vegan
Yield 8
Number Of Ingredients 12
Steps:
- Peel the tangerine. Scrape the white pith from the peel and then cut the peel into long strips. Cut the tangerine itself in half through the equator, remove seeds and separate into segments. Bring the juice (or cider) to a boil in a three-quart pan with ginger, shallots, figs, currants and tangerine peel. Add pear and tangerine segments and cook over medium heat until the pear has softened, about 15 minutes. Add cranberries, Splenda®, and cloves, cinnamon stick, and star anise (you may wish to put the three spices in a mesh tea strainer or a spice bag) and cook until the cranberries pop, about 10 minutes. Remove the ginger and spices. (Or, for more infused flavor, refridgerate the chutney with the ginger and spices, allowing the flavors to meld together overnight. Then, remove the ginger and spices.) The chutney can be served either chunky or smoothed into jam-like blend. To smooththe chutney, blend the chutney in a blender or food processor until texture is unifornly evened. Store chutney in the refrigerator for up to one week, or freeze chutney for use throughout the holiday season.
CRANBERRY CHUTNEY
Steps:
- Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in saucepan.
- Cook 15 minutes until berries pop and thicken.
- Stir in onion, celery and apple. Continue to cook 15 minutes or longer, until soft.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRANBERRY CHUTNEY
Make and share this Cranberry Chutney recipe from Food.com.
Provided by Scrivener1
Categories Fruit
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Drain juice from pineapple into a 2 quart microwave container.
- Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
- Microwave on 100% power for 12-14 minutes until thick. Stir every 3 minutes. Stir in pineapple and walnuts.
- Let sit for about 15-20 minutes and it will thicken.
- Keep refrigerated.
Nutrition Facts : Calories 234.7, Fat 6.5, SaturatedFat 0.6, Sodium 51.2, Carbohydrate 45.9, Fiber 3.3, Sugar 38.1, Protein 2.2
CRANBERRY SAUCE (HOT CHUTNEY!)
A deliciously different, spicy cranberry chutney-sauce. Fruity and rich in flavor with apples, oranges, golden raisins, and a whole heap of spices. More complex than a basic hot sauce or cranberry sauce, this is a sweet-heat sensation! Wonderful alongside the thanksgiving turkey, but also goes great with just about any beef, chicken or fish dish you can think of. Also a nice glaze for grilled or sauteed veggies. Cranberries aren't just for Thanksgivin' anymore! I use this tangy condiment all year round... Note: for the chutney flavor without the pepper heat, simply skip the peppers and hot sauce, still makes a wonderful condiment, with just the fruits and spices alone.
Provided by Hybrid Cookin
Categories Chutneys
Time 25m
Yield 2 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.
Nutrition Facts : Calories 79.9, Fat 0.1, Sodium 8.9, Carbohydrate 20.6, Fiber 1.2, Sugar 17.9, Protein 0.3
CRANBERRY AND CANDIED ORANGE CHUTNEY
Categories Sauce Berry Citrus Fruit Dessert Thanksgiving Condiment Cranberry Orange Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
- Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
- Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)
CRANBERRY-KUMQUAT CHUTNEY
Categories Condiment/Spread Sauce Fruit Ginger Thanksgiving Vegetarian Cranberry Spice Fall Kumquat Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)
THE BEST CRANBERRY CHUTNEY
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Provided by KLBoyle
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.
CRANBERRY CHUTNEY
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
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
AUTUMN APPLE-PEAR CHUTNEY
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
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
Categories Condiment/Spread Sauce Christmas Thanksgiving Cranberry Fall Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.
HOLIDAY CRANBERRY CHUTNEY!
Make and share this Holiday Cranberry Chutney! recipe from Food.com.
Provided by Jazmina
Categories Berries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine the water and sugar.
- Bring mixture to a boil over medium heat.
- Add the apples, cranberries, cider vinegar, raisins, and spices.
- Bring to a boil, then simmer gently for 10 minutes, stirring often.
- Pour mixture into a mixing bowl.
- Place plastic wrap directly on the surface of the sauce.
- Cool to room temperature and serve or cover and refrigerate.
- Bring chutney to room temperature before serving.
Nutrition Facts : Calories 132.8, Fat 0.1, Sodium 3.7, Carbohydrate 34, Fiber 2.9, Sugar 27.6, Protein 0.5
AUTUMN TOMATO CHUTNEY
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
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
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