SPICY CRANBERRY CHUTNEY
Provided by Claire Robinson
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
SPICY CRANBERRY CHUTNEY
Provided by Food Network
Time 40m
Yield 80 servings
Number Of Ingredients 12
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 CHUTNEY
The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.
Provided by Jody
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g
SPICED CRANBERRY APPLE CHUTNEY
Make and share this Spiced Cranberry Apple Chutney recipe from Food.com.
Provided by mer5901
Categories Apple
Time 55m
Yield 6 8 oz jars
Number Of Ingredients 10
Steps:
- Prepare canner, jars and lids.
- In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency.
- Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
- Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.
Nutrition Facts : Calories 469.7, Fat 0.3, SaturatedFat 0.1, Sodium 792.2, Carbohydrate 117.7, Fiber 6.7, Sugar 104.2, Protein 1.2
SPICED CRANBERRY SAUCE
Make and share this Spiced Cranberry Sauce recipe from Food.com.
Provided by GaylaJ
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
- Transfer the sauce to a bowl and let cool.
- The sauce may be made 2 days in advance and kept covered and chilled.
- Serve at room temperature.
SPICED CRANBERRY-ORANGE CHUTNEY
Here's an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. Pecans give it a little extra crunch. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED CRANBERRY & PEAR RELISH
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Provided by Lulu Grimes
Categories Buffet, Condiment
Time 40m
Yield Makes 4 x 250g jars
Number Of Ingredients 11
Steps:
- Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
- Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
Nutrition Facts : Calories 86 calories, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
SPICED CRANBERRY APPLE CHUTNEY
The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner.
Provided by Danita Leonard
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.5 g, Fat 0.4 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 11.2 g
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.
SPICED CRANBERRY AND DRIED-FRUIT CHUTNEY
Provided by Jan Schroeder
Categories Condiment/Spread No-Cook Christmas Cranberry Spice Fall Winter Edible Gift Bon Appétit Oregon
Yield Makes 2 1/2 cups
Number Of Ingredients 10
Steps:
- Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)
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
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