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
CRANBERRY-GINGER CHUTNEY
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
SPICY CRANBERRY CHUTNEY
Provided by Claire Robinson
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.
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-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.
CRANBERRY FRUIT CHUTNEY
Make and share this Cranberry Fruit Chutney recipe from Food.com.
Provided by Lennie
Categories Chutneys
Time P1DT16h30m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Cut apricots into 1/4-inch-wide strips.
- In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
- Cover and let stand for at least 8 hours or up to 24 hours.
- Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
- Bring to a gentle boil over medium heat, stirring often.
- Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
- Cranberries will have popped; the process takes about 20 minutes.
- Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
- Cover with prepared lids; screw on bands fingertip-tight.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 433.2, Fat 0.7, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 111.3, Fiber 8, Sugar 82.8, Protein 2.9
CRANBERRY-GINGER CHUTNEY
Categories Condiment/Spread Ginger Low Sodium Cranberry Winter Bon Appétit
Yield Makes about 1 2/3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)
FRUITY CRANBERRY CHUTNEY
An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. "It complements turkey and ham nicely," she says. "We also enjoy it as an appetizer, spooned over cream cheese and served with crackers."
Provided by Taste of Home
Time 1h10m
Yield about 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
SPICED CRANBERRY CHUTNEY
The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.
Provided by Jody
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g
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