Cranberry Orange Chutney Food

ORANGE CRANBERRY CHUTNEY

Steps:

• In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

CRANBERRY ORANGE CHUTNEY

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

CRANBERRY ORANGE CHUTNEY

Steps:

• Gather the ingredients.
• Combine all ingredients in a large saucepan; bring to a boil.
• Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
• Transfer the cranberry chutney to a bowl and chill until serving time.
• Extra chutney may be frozen in small freezer containers.
• Enjoy!

CRAN-CITRUS CHUTNEY

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

CRANBERRY ORANGE & GINGER CHUTNEY

Steps:

• Melt the butter in a clean thick bottom pan over medium heat.
• Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
• Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
• Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
• Remove from heat and allow to cool.
• This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

CRANBERRY-ORANGE GINGER CHUTNEY

Steps:

• Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
• Add juice, scraping pan to loosen browned bits.
• Add cranberries and remaining ingredients.
• Reduce heat; simmer 15 minutes or until slightly thickened.
• Cover and chill 2 hours.

CRANBERRY AND CANDIED ORANGE CHUTNEY

Steps:

• Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
• Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
• Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)