CRANBERRY-SATSUMA CHUTNEY
Number Of Ingredients 10
Steps:
- Peel satsumas, and finely chop ¼ cup rind. Discard remaining rind. Chop satsumas, discarding seeds, if necessary. Spray a large Dutch oven with nonstick cooking spray, and heat over medium-high heat. Add satsuma rind, onion, and jalapeño. Cook until onion is softened, stirring often, about 5 minutes. Add cranberries, chopped satsuma, 2½ cups water, brown sugar, vinegar, mustard, salt, and celery seed. Bring to a boil over high heat, reduce heat, and simmer until thickened, stirring occasionally, about 35 minutes.
ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
CRAN-CITRUS CHUTNEY
Provided by Food Network Kitchen
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 0
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.
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
DRIED CRANBERRY CHUTNEY APPETIZERS
Made in minutes with just four ingredients, this chutney makes a great side dish. You can also use it to perk up grilled chicken, roasted vegetables, or tortilla wraps.
Provided by Annacia
Categories Mango
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- Combine dried cranberries, water, sugar, and ginger in a small saucepan.
- Bring to boiling.
- Cover and remove from heat.
- Let stand for 15 minutes.
- Snip any large pieces of mango chutney.
- Stir chutney into cranberry mixture.
- Cover and chill at least 2 hours (overnight recommended).
- Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
- Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
- Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.
Nutrition Facts : Calories 94, Fat 0.1, Sodium 2.9, Carbohydrate 24.3, Fiber 1.8, Sugar 20.4, Protein 0.2
SATSUMA ORANGES, DRIED CRANBERRIES & BLUE CHEESE SALAD
Make and share this Satsuma Oranges, Dried Cranberries & Blue Cheese Salad recipe from Food.com.
Provided by gailanng
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except cheese and dressing in a large bowl.
- Drizzle dressing around inside edge of bowl. Using tongs, gently toss to coat everything with dressing.
- Divide salad among 4 chilled plates and sprinkle with blue cheese. Also great served with spiced pecans and grilled chicken.
SPICED ORANGE-CRANBERRY CHUTNEY
The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 8 cups.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRY CHUTNEY WITH ORANGE, APPLES, AND SPICES
i made this for Christmas and everyone thought it was the best cranberry sauce *ever*! -- from "sweet savory planet" - http://sweetsavoryplanet.blogspot.com/2010/11/cranberry-chutney-2-versions.html
Provided by ellie3763
Categories Oranges
Time 50m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients in a sauce pot and bring to a simmer for 30 minutes. It will thicken slightly and will thicken more as it cools. Make a day in advance or several days in advance to allow flavors to meld.
Nutrition Facts : Calories 127.9, Fat 0.1, Sodium 26.8, Carbohydrate 32.9, Fiber 2.2, Sugar 29.2, Protein 0.5
HOT ORANGE CHUTNEY
Make and share this Hot Orange Chutney recipe from Food.com.
Provided by 2Bleu
Categories Chutneys
Time 2h10m
Yield 6 pints
Number Of Ingredients 16
Steps:
- Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
- Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
- Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
- Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
- Let cool on rack. Test for seal. Store in cool dry place.
Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3
CHERRY-CRANBERRY CHUTNEY
This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!
Provided by mensan98th
Categories Chutneys
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
- Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
- Mix the ingredients well.
- Bring to boil over medium to medium-high heat.
- Reduce heat and simmer for 20 minutes or until cranberries pop.
- Cool, then chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1
CRANBERRY FRUIT CHUTNEY
Make and share this Cranberry Fruit Chutney recipe from Food.com.
Provided by Lennie
Categories Chutneys
Time P1DT16h30m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Cut apricots into 1/4-inch-wide strips.
- In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
- Cover and let stand for at least 8 hours or up to 24 hours.
- Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
- Bring to a gentle boil over medium heat, stirring often.
- Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
- Cranberries will have popped; the process takes about 20 minutes.
- Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
- Cover with prepared lids; screw on bands fingertip-tight.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 433.2, Fat 0.7, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 111.3, Fiber 8, Sugar 82.8, Protein 2.9
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