Quick Cranberry Chutney Food

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CRANBERRY CHUTNEY



Cranberry Chutney image

Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
  • Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
  • Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g

CRANBERRY CHUTNEY



Cranberry Chutney image

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

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

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.

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Food Network

Yield 8-10 servings

Number Of Ingredients 8

2 Tbs. STAR Extra Virgin Olive Oil
2/3 cup coarsely chopped shallots
2 tsp. each minced garlic and fresh ginger
1 (12 oz.) bag fresh or frozen and thawed cranberries
1 cup sugar
1/4 cup water
1/4 cup STAR Seasoned Rice Vinegar
1/2 tsp. each salt and pepper

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.;

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Ruth Cousineau

Categories     Condiment/Spread     Sauce     Berry     Fruit     Side     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Cranberry     Raisin     Fall     Winter     Vegan     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 (12-ounce) package fresh or frozen (don't thaw) cranberries
1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt

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 CHUTNEY



Cranberry Chutney image

Enjoy this cranberry chutney that's made with apple - a perfect condiment for gift-giving.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h30m

Yield 16

Number Of Ingredients 6

1 bag (12 oz) fresh cranberries (3 cups)
1 large Granny Smith apple, chopped
1 1/2 cups sugar
3/4 cup water
2 tablespoons cider vinegar
1 teaspoon apple pie spice

Steps:

  • In 4-quart saucepan, mix all ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 15 to 20 minutes, stirring often, until apples are tender and mixture is thickened. Cool completely.
  • Spoon chutney into 4 sterilized 8-oz jars. Cover with lids. Store in refrigerator.

Nutrition Facts : Calories 92, Carbohydrate 23 g, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1 mg

QUICK CRANBERRY CHUTNEY



Quick Cranberry Chutney image

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

1 pound fresh or frozen cranberries
2-1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/2 cup chopped walnuts
Cooked pork chops or roast turkey or chicken

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 :

CRANBERRY CHUTNEY I



Cranberry Chutney I image

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

1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

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

EASY CRANBERRY CHUTNEY



Easy Cranberry Chutney image

This recipe was given to me by an old friend, Ginny Dowd, and I have made it for years! It always gets rave reviews when I serve it.

Provided by MA HIKER

Categories     Fruit

Time 45m

Yield 2 quarts

Number Of Ingredients 10

1 cup sugar
1/2 cup red wine vinegar
2 tablespoons molasses
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon hot pepper sauce
2 (16 ounce) cans whole berry cranberry sauce
1 cup golden raisin

Steps:

  • Bring to boil the first eight ingredients.
  • Stir in the cranberry sauce and raisins.
  • Simmer 30 minutes.
  • Chutney will thicken as it cools.
  • Will keep 6 weeks in refrigerator.

Nutrition Facts : Calories 1371.9, Fat 1.5, SaturatedFat 0.2, Sodium 1427.5, Carbohydrate 354.2, Fiber 8.6, Sugar 328.1, Protein 3.8

CRANBERRY CHUTNEY



Cranberry Chutney image

Categories     Condiment/Spread     Cocktail Party     Vegetarian     Quick & Easy     Cranberry     Winter     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 9

2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
2/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon dried hot red pepper flakes

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.

THE BEST CRANBERRY CHUTNEY



The Best Cranberry Chutney image

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

1 (12 ounce) bag fresh cranberries
1/2 cup sugar
1 cup golden raisin
1 cup walnuts, chopped
1/2 cup dates
1 teaspoon orange rind, grated
1 teaspoon lemon rind, grated
1 orange, juice of
1 lemon, juice of
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

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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