ALMOST-FAMOUS CRANBERRY WALNUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
GOAT CHEESE, CRANBERRY CHUTNEY AND TOASTED WALNUT ENVELOPES
Steps:
- 1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
- 2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended "envelope", and press to seal. Place the filled pastries onto 2 baking sheets.
- 3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.
CRANBERRY WALNUT RELISH II
I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!
Provided by Judy
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 3h55m
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
- Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
- Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 9.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 7.8 g
CRANBERRY CHUTNEY
Make and share this Cranberry Chutney recipe from Food.com.
Provided by Scrivener1
Categories Fruit
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Drain juice from pineapple into a 2 quart microwave container.
- Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
- Microwave on 100% power for 12-14 minutes until thick. Stir every 3 minutes. Stir in pineapple and walnuts.
- Let sit for about 15-20 minutes and it will thicken.
- Keep refrigerated.
Nutrition Facts : Calories 234.7, Fat 6.5, SaturatedFat 0.6, Sodium 51.2, Carbohydrate 45.9, Fiber 3.3, Sugar 38.1, Protein 2.2
CRANBERRY CHUTNEY
Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.
Provided by Jellyqueen
Categories Chutneys
Time 40m
Yield 7 cups
Number Of Ingredients 12
Steps:
- In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
- Bring to a boil; reduce heat.
- Simmer, uncovered, for 10 minutes.
- Add the onion, apple and pear; cook for 5 minutes.
- Remove from the heat; stir in raisins and lemon juice.
- Cover and refrigerate for 8 hours or overnight before serving.
- Just before serving, stir in the walnuts.
- Serve with meat or dressing.
CRANBERRY, CHERRY & WALNUT CHUTNEY
Make and share this Cranberry, Cherry & Walnut Chutney recipe from Food.com.
Provided by Catherine B.
Categories < 30 Mins
Time 25m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 0.3, Sodium 2, Carbohydrate 17.7, Fiber 1.5, Sugar 14.6, Protein 0.9
QUICK CRANBERRY CHUTNEY
Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.
Provided by Taste of Home
Time 25m
Yield about 7 cups.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.
Nutrition Facts :
THE BEST CRANBERRY CHUTNEY
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Provided by KLBoyle
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.
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