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 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.
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.
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.
CRANBERRY-ORANGE CHUTNEY
We have Thanksgiving at an elementary school and play basketball before the meal. This zingy chutney of cranberries, apples, walnuts and gingerroot is a favorite among the guests. -Victoria Davis, Wilder, Vermont
Provided by Taste of Home
Time 45m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.
Nutrition Facts :
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
CRANBERRY-GINGER FIVE-SPICE CHUTNEY
Provided by Maneet Chauhan
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
- Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.
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
CRANBERRY ORANGE & GINGER CHUTNEY
"This chutney is excellent with roast turkey, pan-fried or grilled poultry." Posted on CityLine (City TV) website, created/submitted by Michael Bonacini.
Provided by gruvygrl
Categories Chutneys
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a clean thick bottom pan over medium heat.
- Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
- Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
- Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
- Remove from heat and allow to cool.
- This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.
Nutrition Facts : Calories 106.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 30.4, Carbohydrate 24.1, Fiber 1.4, Sugar 21.2, Protein 0.2
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.
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
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
SPICY CRANBERRY CHUTNEY
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.
Provided by VickiAk
Categories Chutneys
Time 1h20m
Yield 80 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 36.5, Fat 0.1, Sodium 60, Carbohydrate 9.2, Fiber 0.5, Sugar 8.1, Protein 0.1
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