CRANBERRY, APPLE AND GINGER CHUTNEY
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
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.
CRANBERRY, PEAR AND GINGER CHUTNEY
Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin.
Provided by chia2160
Categories Chutneys
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
- Cook until reduced to 1 1/2 cups.
- Add remaining ingredients and cook on low until flavors blend, 30 minutes.
- Remove cinnamon stick, mash with potato masher if desired.
- Serve at room temperature May be prepared 3 days ahead.
Nutrition Facts : Calories 453.3, Fat 0.4, Sodium 42.1, Carbohydrate 110.3, Fiber 9.7, Sugar 89, Protein 1.5
CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER RECIPE
Provided by á-24146
Number Of Ingredients 10
Steps:
- 1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1-2 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 1/2 cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes. 3. Add remaining 1 1/2 cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5-7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
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
CRANBERRY GINGER CHUTNEY
This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 7m
Yield 3 cups (approx), 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
- Increase the heat to high and boil 3 minutes.
- Transfer to a bowl and cool.
- Cover and refrigerate 24 hours before using to blend flavors.
Nutrition Facts : Calories 101.6, Fat 0.1, Sodium 7.4, Carbohydrate 26.2, Fiber 1.8, Sugar 23.1, Protein 0.7
CRANBERRY SAUCE WITH CRYSTALLIZED GINGER
Categories Sauce Ginger Side Christmas Thanksgiving Low Sodium Cranberry Orange Fall Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)
OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY
A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.
Provided by French Tart
Categories Apple
Time 2h15m
Yield 4 lbs
Number Of Ingredients 11
Steps:
- Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
- Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
- Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
- Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
- (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
- Spoon the hot chutney into hot and sterile jars and seal immediately.
- Makes about 4 lbs chutney.
- Store in a dark and cool place and leave to mature for at least 2 weeks.
- Will keep in ideal storage conditions for up to 2 years+.
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