Cranberry Red Onion Chutney Food

CRANBERRY RED ONION CHUTNEY

Steps:

• Lightly sautee chopped red onion in butter. Let cool.
• Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
• Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.

KILLER CRANBERRY CHUTNEY

Steps:

• Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

APPLE & CRANBERRY CHUTNEY

Steps:

• Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
• Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
• Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

RED ONION CHUTNEY

Steps:

• Heat oil on a low heat in a large saucepan or saute pan, and add the garlic and ginger, fry for a few minutes but do not let the garlic burn.
• Add the rest of the ingredients stir well and bring to the boil.
• Lower the heat and simmer for approx 30-40 mins, until reduced to a sticky consistency.
• Transfer to a sterilised lidded jar and allow to cool.
• Use in salads and on sandwiches, this chutney tastes great on cheese salad sandwich with wholemeal or seeded bread.
• The quantities above wil make enough to fill a large lidded glass jar or seelable contailer.

CRANBERRY AND RED ONION RELISH

Steps:

• Melt butter in a large saucepan then add onion and cook stirring until soft.
• Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
• Meanwhile sterilise Jars for storage.
• When thick pour relish into hot sterilised jars, seal immediately.
• Store for up to 3 months in the fridge.

RED ONION CHUTNEY

Steps:

• Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.