Cran Apple Chutney Food

CRANBERRY APPLE CHUTNEY

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.

CURRANT-APPLE-CRANBERRY CHUTNEY

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.

CRANBERRY-APPLE CHUTNEY

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.

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.

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

CRANBERRY, APPLE AND GINGER CHUTNEY

Steps:

• Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

APPLE & CRANBERRY CHUTNEY

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.

CRANBERRY-APPLE CHUTNEY

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 CRANBERRY CHUTNEY

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.

SLOW-COOKER CRAN-APPLE CHUTNEY

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened., Transfer to a small bowl; cool slightly. Refrigerate until cold.

SPICED CRANBERRY APPLE CHUTNEY

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.

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

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.