Cranberry Blueberry Chutney Relish Food
NO FUSS BLUEBERRY AND CRANBERRY SAUCE RECIPE
Blueberries add a little something special to this quick and easy cranberry blueberry sauce recipe. Freeze the leftovers to pour over pancakes, waffles or ice cream!
Provided by The Wanderlust Kitchen
Categories Condiments & Sauces
Time 35m
Number Of Ingredients 6
Steps:
- Heat the sugar and water in a 3-quart or larger Dutch oven (or other heavy-bottomed pot) over medium-high heat until boiling.
- Add the cranberries, frozen blueberries, cinnamon, and lemon peel (or zest). Allow the mixture to return to a boil, then turn the heat down to medium-low and simmer for 15-30 minutes, until cranberries are burst and softened.
- Divide into pint-sized mason jars for storage, leaving a half inch of air space in the top of each jar. Allow to cool on the counter top before refrigerating or freezing.
Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 69 g, Protein 1 g, Fat 1 g, Sodium 6 mg, Fiber 5 g, Sugar 59 g
BLUE CRANBERRY SAUCE
This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold).
Provided by Connie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 9
Number Of Ingredients 7
Steps:
- Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
- Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
- Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
- Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 16.3 g
WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.
CRANBERRY-BLUEBERRY CHUTNEY / RELISH
I was tired of same old cranberry sauce so...I dessed it up and it's the 1st thing people ask me to bring for dinners etc. The flavor's of the different fruit really make it good. Soo Yummy & soo easy too! Enjoy..
Provided by Chef Niki
Categories Chutneys
Time 15m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook cranberries per directions on the bag.
- Take off heat and let cool.
- Add the can of manderin oranges, blueberries and craisins.
- Put in refrigerator & chill.
- You, of course can add more or less of each of the fruit.
Nutrition Facts : Calories 189.5, Fat 0.3, Sodium 3.1, Carbohydrate 48.9, Fiber 3.8, Sugar 42.3, Protein 0.7
CRANBERRY CHUTNEY
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.
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
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 I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, 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 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
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.
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