CRANBERRY CHUTNEY
You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
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
CELERY RELISH
I have made this a couple times to have and serve at BBQ's. Is great as a condiment for burgers off the grill. I used to only buy celery when I was making potato salad or thanksgiving dressing. Now I find myself picking up a bunch each time I grocery shop. Hope you find this added bbq dish a winner at your next family...
Provided by gaynel mohler
Categories Other Side Dishes
Time 5m
Number Of Ingredients 5
Steps:
- 1. Put celery, onion and pimento in blender container, reserve
- 2. Mix gelatin and salad dressing in small saucepan. Stir over low heat until gelatin dissolves
- 3. Pour gelatin mixture over vegetables in blender. Cover, whirl at low speed until ingredients are coarsely chopped
- 4. Pour mixture into a bowl, cover, refrigerate until thick
- 5. Serve as an accompaniment to hamburgers, frankfurters or fried fish. This relish will keep well for about a week.
CELERY SAUCE RECIPE: HOW TO MAKE CELERY SAUCE RECIPE AT HOME | HOMEMADE CELERY SAUCE RECIPE - TIMES FOOD
Celery Sauce is an easy-to-make dish that you can prepare at home for your family and friends. This sauce recipe can be used for toasts and sandwiches and enjoyed in breakfast. Prepared with celery, all purpose flour, butter and whole spices, this dressing can be made in under 30-minutes. Try this easy recipe and enjoy with your loved ones!
Provided by TNN
Categories Appetizers
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- To start with, put a pan on medium flame and add water in it, bring it to a boil and add the chopped celery in it. Let the celery boil for about 2 minutes and then add in the mace, nutmeg, salt along with black pepper. Let the whole spices simmer with the celery for 5 minutes.
- Take another pan and put butter along with all purpose flour in it. Keep the pan on medium flame and let the flour turn light brown in colour. Add this butter and all purpose flour to the mixture that you prepared earlier. Bring this newly prepared mixture to a boil for 5 minutes. Serve hot.
Nutrition Facts : ServingSize 1 bowl, Calories 164 cal
CELERY RELISH
Make and share this Celery Relish recipe from Food.com.
Provided by Sharon123
Categories Weeknight
Time 1h15m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a large pot.
- Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
- Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
- If you wish, process in a boiling water bath 10 minutes.
CELERY CHUTNEY
Steps:
- Rinse, dry, and trim the celery stalks. Shave off any tough and stringy outer peel with a vegetable peeler. Slice the stalks crosswise in half; slice all these chunks lengthwise into very thin sticks, about 1/8 inch thick. Cut the sticks crosswise into 1/8-inch cubes and bits (the size of pickle relish). You should have 6 to 7 cups of fine celery pieces.
- Put the cup of sugar and the salt in the saucepan, pour the lemon juice on top, and then all the celery. Set the pot over medium-low heat, and stir as the sugar dissolves and the celery heats and starts releasing its juices. Bring the syrup to a gentle simmer, stirring frequently.
- Cover the pot, and adjust the heat to maintain a gentle bubbling around the edges of the pan. Cook for about 15 minutes, stirring now and then. Uncover the pot, and cook at the simmer, stirring occasionally, until almost all of the liquid has been absorbed or evaporated, about 35 minutes or more.
- Remove the pan from the heat, and let the mostarda cool completely before using. Store in a sealed container in the refrigerator.
PICKLED CELERY
A neat refrigerator pickle courtesy of www.acommunaltable.com. Covered and refrigerated, pickles should last up to one month. Refrigeration time not included in preparation time.
Provided by Molly53
Categories Vegetable
Time 15m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Slice celery into 1/4 inch thick slices.
- Place in a clean 1 quart mason jar.
- Add dill and some of the celery leaves if you have them.
- In a small saucepan combine the vinegar, water, sugar, salt, chile, mustard seeds and peppercorns.
- Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
- Carefully pour contents over the celery in the jar.
- Let mixture cool, uncovered, then place the lid on and refrigerate for 24 hours before enjoying.
Nutrition Facts : Calories 219.9, Fat 2.6, SaturatedFat 0.3, Sodium 7372.9, Carbohydrate 46.4, Fiber 9.6, Sugar 36.6, Protein 5.5
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