Cranberry Orange Ginger Mango Chutney Food

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 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 SCONES WITH CRANBERRY MANGO CHUTNEY

Steps:

• FOR THE MANGO CHUTNEY: Combine all 14 ingredients in large pot or Dutch oven. Bring to a boil on medium. Reduce heat to medium low. Simmer, uncovered, for 50 to 60 minutes until thickened. Remove and discard lemon peel. Store in refrigerator for up to 4 weeks. Makes about 4 cups.
• FOR THE CRANBERRY SCONES: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.
• Beat egg in small bowl until frothy. Add margarine and milk. Mix. Pour into well. Add cranberries. Stir until just moistened. Turn out onto well floured surface. Knead 8 to 10 times. Divide into 2 equal portions. Pat each into 6 inch circle. Arrange on greased baking sheet.
• TOPPING: Brush tops with milk. Sprinkle with sugar. Score each circle into 6 wedges. Bake in 425 oven for about 15 minutes until risen and lightly golden. Makes 12 scones.
• Company's Coming Home for the Holidays.

MANGO-ORANGE CHUTNEY

Steps:

• Cut away the peel and pith from the orange, and segment over a bowl to catch the juice.
• In a saucepan over medium heat, heat the oil.
• Add the onions, bell peppers, jalapenos, curry, salt and cayenne, and cook stirring for 2 minutes.
• Add the mango and cook, stirring for 2 minutes.
• Add the orange segments, vinegar, sugar and zest, and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
• Remove from heat and adjust the seasoning, to taste.
• Pour into a decorative bowl and let cool completely before serving.

MANGO AND CRANBERRY RELISH

Steps:

• Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRANBERRY MANGO CHUTNEY

Steps:

• Rinse cranberries removing any stems or bad berries.
• Peel and cut mangoes into 3/4-inch cubes.
• Combine the vinegar, Fructevia (or Steviva Brand Stevia Blend or a dash to taste of Stevia Powder), jalapeno, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
• Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
• Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
• Reduce the heat to a simmer. Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally. All the liquid should be absorbed and the fruit should be soft but not mushy.
• Remove from the stove and let cool.
• Serve at room temperature.
• Leftovers can be refrigerated in an airtight container for about 2 weeks.
• If canning, use safe practices.

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.