Spiced Cranberry Chutney Crackers Food

SPICED CRANBERRY CHUTNEY CRACKERS

Steps:

• Heat oil in small saucepan over medium-low heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
• Add cranberry sauce, vinegar, pumpkin pie spice, thyme, pepper and hot pepper sauce; mix well. Bring to a boil over medium heat. Cook 10 to 12 minutes or until thickened and reduced slightly, stirring frequently. Cool 20 minutes. Cover; refrigerate at least 4 hours or overnight.
• Just before serving, spread about 1 teaspoon cream cheese spread on each cracker. Top each with about 1 1/2 teaspoons cranberry mixture. If desired, garnish each with fresh thyme.

SPICY CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
• Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.

SPICY CRANBERRY CHUTNEY

Steps:

• Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

SWEET AND SPICY JALAPENO CRANBERRY CHUTNEY

Steps:

• In medium saucepan, add cranberries, sugar, maple syrup, orange juice, diced jalapeños and salt. Stir to combine.
• Place saucepan over medium heat and bring to a simmer. Reduce heat to low and cook cranberry mixture 20 minutes, stirring occasionally. Mash cranberries slightly with potato masher or fork.
• Remove from heat and pour into glass bowl. Chutney will thicken as it cools.
• Cover with plastic wrap and place in refrigerator. Chill until ready to serve.
• To serve, top cracker with dairy free cream cheese, jalapeño cranberry chutney and sliced jalapeños.

SPICED CRANBERRY CHUTNEY

Steps:

• Combine 6 oz (1 3/4 cups) fresh or frozen cranberries, 1/2 cup hot or sweet pepper jelly, 1/4 cup golden raisins, 2 Tbsp each dark brown sugar and cider vinegar, 1/2 tsp each coriander and mustard seeds, and 3" strip of lemon zest in saucepan. Simmer over medium-low heat, stirring occasionally, 15 minutes.
• Add 1/2 cup chopped red onion. Simmer, stirring, until thickened, 5 minutes.
• Transfer to bowl and chill until cold. (Makes 1 3/4 cups.) Use as a sandwich spread or serve with roasted meat.

SPICED APPLE CRANBERRY CHUTNEY

Steps:

• Prepare 6 half pint lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Peel and core apples. Dice and add to heavy pot.
• In a large stainless steel or enameled Dutch combine apples and yellow onion. Cook over medium height 5 minutes just till soft.
• Stir in the garlic, brown sugar, cranberries, salt, cumin, coriander, cayenne, cinnamon, and vinegar.
• Turn the heat to high and cook until the liquid comes to a boil. Lower the heat to medium stirring occasionally for 30 to 35 minutes, until thickened. Remove from the heat.
• On a dishtowel place your hot jars and using your funnel in each jar. Filling to 1/2" headspace. Remove air bubbles with a non-metallic utensil. Refill with liquid to fill to the correct headspace.
• Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

EASY CRANBERRY CHUTNEY

Steps:

• Add all ingredients to a saucepan and bring to a boil.
• Reduce the heat to low and simmer for 12 minutes.
• Turn off the heat and cool.
• Pulse a few times in a blender until you reach the desired texture.
• Stir in the pecans and store in the refrigerator until ready to use.
• Spread on cheese and crackers, or top meats.

SPICY CRANBERRY CHUTNEY

Steps:

• What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.;
• Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.
• Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions.
• Per tablespoon: 35 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 1 g fiber; 58 mg sodium; 15 mg potassium
• Exchanges: 1/2 other carbohydrate

SPICED CRANBERRY-ORANGE CHUTNEY

Steps:

• Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.

CRANBERRY PROSECCO CHUTNEY

Steps:

• Heat the oil in a small saucepan over medium heat.
• Add the shallot and salt. Saute for 1-2 minutes, until soft and translucent.
• Add the mustard seeds and red pepper flakes and saute for another minute.
• Add the prosecco (or vinegar) and honey and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the honey dissolves.
• Add 1 cup of cranberries and the dijon mustard. Simmer for 5 minutes, stirring occasionally, until the cranberries start to plump up and soften.
• Turn off the heat, stir in the remaining cup of cranberries, cover the pan and cool to room temperature.

SPICY APPLE CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a large saucepan. Cook, stirring, over medium heat until the sugar is dissolved. Bring the chutney to a simmer. Cook, uncovered, stirring occasionally, for about 20 minutes or until the chutney is thickened. It will thicken more on cooling.
• Spoon the chutney into sterilized jars with a sealed lid. Once cool, store in the fridge up to 1 month. Makes about 5 cups.

CRANBERRY CHUTNEY

Steps:

• Place all ingredients into your Instant Pot or Pressure cooker and stir well.
• Cook for 4 mins High Pressure. Allow it to release pressure for 10 mins and then release all remaining pressure.
• Use silicone mitts to tilt the bowl and then, using an immersion blender, roughly blend the Chutney.
• Serve as a side for grilled meats, or place on a cheese tray.
• This goes very well with Brie and Sharp cheddar.

SPICED BEETROOT CHUTNEY (LOW SUGAR)

Steps:

• To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
• Add the diced beetroot, apple and onion, stir, cover and simmer for about 40 minutes, until the beetroot is tender but still has some crunch, stirring occasionally.
• Remove from the heat, stir in the soy sauce and place one third of the mixture in a small food processor. Pulse a few times to break up the larger pieces (do not puree completely).
• Place the mixture back in the pot, stir in and set aside to cool completely. Spoon the chutney into a jar and refrigerate (for up to 2 weeks).

APPLE & CRANBERRY CHUTNEY

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.

SPICED ORANGE-CRANBERRY CHUTNEY

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.

CRANBERRY CHUTNEY

Steps:

• Wash and dry the cranberries.
• Heat oil in the instant pot on saute mode. One hot, add onions and let them cook for about 2 minutes until the onions soften. Press cancel. Then add ginger and mix it.
• Add the cranberries, apple, raisins, sugar, apple cider vinegar, spices, and orange juice. Close the lid, and pressure cook on high pressure for 5 minutes.
• Once the cooking is completed and the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
• You can use a hand blender to roughly blend the chutney. The chutney thickens as it cools. Taste and add more sugar if needed.
• Cranberry chutney is ready to enjoy!

SPICY CRANBERRY CHUTNEY

Steps:

• 1.Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. 2 .Let cool completely. Ladle the chutney into clean jars and refrigerate.
• Tip:.
• 1.Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage.
• 2. Put it in boiling bath water for 10 minutes. cool and store.

SPICED CRANBERRY CHUTNEY

Steps:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• For easier trimming, place brie in freezer for 30 minutes.
• To prepare chutney, combine remaining ingredients in a saucepan. Bring to a boil. Reduce heat and simmer over low heat until thickened, about 20 minutes; cool. Chutney may be refrigerated for up to 1 week or frozen for up to 1 month.
• Preheat oven to 350°F.
• Trim top rind off brie. Place brie in a greased baking dish that fits it almost exactly. Bake just until cheese is soft and melted, about 15 - 20 minutes. Do not overbake. Spoon chutney over cheese. Serve with crackers.

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• For the Chutney, combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.
• For the Brie, preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
• Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
• Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
• Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
• Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.

CRANBERRY CHUTNEY

Steps:

• Insert the inner pot into the instant pot.
• Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
• Mix well to combine.

SPICED CRANBERRY SAUCE

Steps:

• I like to break up my cinnamon sticks and put the cinnamon pieces and the whole cloves in a tea ball or bouquet garni bag. Otherwise you have to fish out the cinnamon and cloves later.
• In a heavy-bottomed saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, fresh grated ginger, orange zest and orange juice. Simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until almost all of the cranberries have burst and the mixture is thickened. (If you prefer more whole berries in your sauce, leave more intact. If you prefer a more jellied consistency, use an immersion blender to leave fewer whole pieces.) Remove cinnamon sticks and cloves. Transfer the sauce to a bowl and let it cool before serving.
• The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature. You may also serve the sauce with cream cheese to be spread on crackers for an appetizer.