Cranberry Tomato Chutney Food

CRANBERRY TOMATO CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.

CRANBERRY CHUTNEY

Steps:

• In saucepan, heat olive oil over medium-high. Add shallots and saute until translucent, stirring occasionally. Add garlic and ginger and saute 30 seconds longer. Stir in remaining ingredients and bring to boil. Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.;

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.

SEASONAL CRANBERRY CHUTNEY

Steps:

• Cut ginger into paper thin slices, stack, cut into thin slivers.
• Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
• Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
• Add cranberry sauce and salt.
• Mix, bring to a simmer.
• It will be a bit lumpy.
• Add nuts, orange, peel and lemon juice.
• Simmer slowly.
• It will take 2 to 3 hours to thicken.
• Cool, put in a jar and refrigerate.
• This will keep for several days and freezes well.

CRANBERRY CHUTNEY

Steps:

• Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
• Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
• Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

CRANBERRY BLACK PEPPER CHUTNEY

Steps:

• Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. , Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

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.