Cranberry Sauce Hot Chutney Food

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

SPICY CRANBERRY CHUTNEY

Steps:

• Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

PERFECT CRANBERRY SAUCE

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 cup sugar, 1 strip orange or lemon zest 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 pepper to taste and cool to room temperature before serving.

CRANBERRY SAUCE (HOT CHUTNEY!)

Steps:

• Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.

CRANBERRY AND PEAR CHUTNEY

Steps:

• In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

CRANBERRY CHUTNEY

Steps:

• 1. Wash jars and lids and bands in HOT SOAPY water. RINSE WELL. Place glass canning jars in a pot 1/2 filled with boiling water. Keep at a slow simmer until ready to fill to minimize risk of breakage when filling with hot food.
• 2. Rinse Cranberries, and pick thru them. Zest skin from lemon and orange chop well. Squeeze juice from lemon and orange. Chop nuts.
• 3. Peel, core, and chop apples into chunks.
• 4. Mix zest w/ juice from orange and lemon and pour over apples. Stir well. This keeps the apples from turning brown.
• 5. In a large pot over medium heat add CRANBERRIES and 1 1/2 C. ORANGE JUICE - bring to a SLOW boil for 5 minutes The cranberries will make a popping sound. DON'T OVER BOIL, or your chutney will be MUSHY REMOVE FROM HEAT
• 6. Add BROWN SUGAR, APPLE MIXTURE and simmer 10 minutes. Remove from heat. Stir in NUTS.
• 7. Remove 1 jar at a time from simmering water. FILL each jar w/ chutney & juice. LEAVE ROOM at top of jar for expansion. Place inner ring on top of glass jar and tighten only finger tight w/outer ring - NOT EXTRA tight Place jar on a TOWEL on the counter.
• 8. Wipe rim of each jar & tighten 2 parts of lid. S. To properly seal jars FOLLOW DIRECTIONS that came with jars or check www.freshpreserving.com/ Put the jars in a pot with boiling water. Cover w/ 1 inch water & boil according to directions for your altitude to properly seal the lids...
• 9. Once all jars are boiled for recommended amount of time, turn off heat, & let jars stay in pot for 5 minutes. Remove with TONGS. Place jars on a CLEAN dish cloth on counter. You want to cool on towel... As jars cool, you may hear a POP. Lids shouldn't move up & down when pressed in center after cooled. Directions on canning site say leave on counter 12 hours. Do not immediately put hot jars in fridge, temp change may cause them to break.
• 10. If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use. Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book® guide for detailed instructions.
• 11. Need help from experts? Email or Call www.FreshPreserving.com 800.240.3340

CRANBERRY CHUTNEY

Steps:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 2-quart heavy saucepan.
• Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
• Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
• Chill chutney, covered, at least 8 hours for flavors to develop.

CRANBERRY SHALLOT CHUTNEY

Steps:

• Place all the ingredients except the nuts in a large saucepan.
• Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
• Stir in the nuts.
• Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
• Process for 10 minutes using boiling water bath method.
• Remove jars from water and wait for the "ping" to make sure they are sealed.
• Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.