Cranberry Ginger Five Spice Chutney Food

CRANBERRY, APPLE AND GINGER CHUTNEY

Cranberry, Apple and Ginger Chutney image

Provided by Dave Lieberman

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water

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.

SPICED CRANBERRY CHUTNEY

Spiced Cranberry Chutney image

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

Ingredients

4 cups fresh cranberries
1 cup white sugar
½ cup brown sugar
1 cup water
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cloves
¼ teaspoon ground allspice
1 tart apple, peeled and diced

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

CRANBERRY-GINGER CHUTNEY

Cranberry-Ginger Chutney image

Provided by Food Network

Categories condiment

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 cup fresh cranberries
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

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.

SPICED ORANGE-CRANBERRY CHUTNEY

Spiced Orange-Cranberry Chutney image

The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 8 cups.

Number Of Ingredients 11

Ingredients

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
3 packages (12 ounces each) fresh cranberries
2 tablespoons grated orange zest
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants
1/2 cup coarsely chopped dried apricots

Steps:

In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.

CRANBERRY GINGER CHUTNEY

Cranberry Ginger Chutney image

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

Ingredients

1 1/2 cups fresh cranberries
16 dried apricots
3/4 cup brown sugar
1/2 cup currants
2 tablespoons fresh minced ginger
2 -3 tablespoons cranberry juice cocktail (I use Ocean Spray Cranberry Juice Cocktail for this)
1/2-3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

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, APPLE, AND FRESH GINGER CHUTNEY

Cranberry, Apple, and Fresh Ginger Chutney image

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

Ingredients

4 cups fresh cranberries
1 cup raisins
½ cup white sugar
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
¼ teaspoon ground cloves
1 cup water
½ cup minced onion
½ cup chopped Granny Smith apple
½ cup finely chopped celery

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

More about "cranberry ginger five spice chutney food"

CRANBERRY CHUTNEY WITH GINGER AND ORANGE - FOOD & WINE

Web Dec 6, 2013 In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over …
From foodandwine.com
5/5

Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.

Cranberry Ginger Five Spice Chutney Food

CRANBERRY, APPLE AND GINGER CHUTNEY

SPICED CRANBERRY CHUTNEY

The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.

CRANBERRY-GINGER CHUTNEY

SPICED ORANGE-CRANBERRY CHUTNEY

The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas

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.

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.

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