MULLED CRANBERRY CHUTNEY
Make our fruity, spiced Christmas chutney, which has all the flavours of cranberries and mulled wine. Enjoy with a cheeseboard, or make as a thoughtful gift
Provided by Anna Glover
Time 1h20m
Yield Makes 4 x 200g jars
Number Of Ingredients 9
Steps:
- Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.
- Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.
Nutrition Facts : Calories 37 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
CRANBERRY CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 17m
Yield about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.
CRANBERRY CHUTNEY
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.
CRANBERRY CHUTNEY
Steps:
- Saute the onions and garlic in the vegetable oil in a medium pot until golden. Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce. Simmer until the cranberries and the chutney begin to thicken, about 20 minutes. Add water during cooking, as necessary, if the mixture becomes too thick.
MULLED CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle.
- Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool.
- Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.
MULLED CRANBERRY SAUCE
Original recipe from 1999 Bon Appetit..this is a break away from the stuff in the can. I always double this so I have extra through the year. Also makes a great tart or cheesecake topping...sweet or savory. I've used it to cover goat cheese and gorgonzola tart bites.
Provided by greysangel
Categories Berries
Time 20m
Yield 2 1/2 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil over high heat, stirring until sugar dissolves.
- Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes.
- Transfer sauce to bowl; refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.).
Nutrition Facts : Calories 97.2, Fat 0.1, Sodium 6.2, Carbohydrate 19.5, Fiber 1.5, Sugar 16.1, Protein 0.2
MULLED CRANBERRY & APPLE SAUCE
Make this spiced cranberry sauce up to four days ahead for a stress-free Christmas. It's delicious spooned over turkey or ham
Provided by Esther Clark
Categories Condiment
Time 25m
Number Of Ingredients 9
Steps:
- Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.
- Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools - you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.
Nutrition Facts : Calories 104 calories, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.02 milligram of sodium
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
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.
WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.
APPLE & CRANBERRY CHUTNEY
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats
Provided by Good Food team
Categories Buffet, Condiment
Time 1h30m
Yield Makes 4 x 500g jars
Number Of Ingredients 8
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
CRANBERRY CHUTNEY
You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 3 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
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Reviews 7Total Time 25 minsServings 4-6
- Add wine, cranberry juice, brandy, orange slices, cloves, cinnamon, star anise, ginger and 2 tablespoons sweetener to a large saucepan. Stir briefly to combine.
- Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, star anise and ginger. Give the mulled wine a taste, and stir in extra sweetener if needed.
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