Sweet And Spicy Cranberry Chutney Food

SWEET AND SPICY CRANBERRY CHUTNEY

Steps:

• Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
• Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
• Pour into a large bowl and refrigerate until set, about 45 minutes.

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

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

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.

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.

SPICY QUINCE AND CRANBERRY CHUTNEY

Steps:

• Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
• Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.

CRANBERRY SAUCE (HOT CHUTNEY!)

Steps:

• Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.

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.

CRANBERRY CHUTNEY II

Steps:

• In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
• Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

SWEET-AND-SPICY CRANBERRY SAUCE

Steps:

• In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.

SPICY TURKEY SAMOSAS WITH CRANBERRY AND PEPPER CHUTNEY

Steps:

• In a mixing bowl add all the dry ingredients from the dough and mix well.
• Add in the water slowly to make a stiff dough.
• Do not over knead the dough as you want to make the final product crispy and flaky.
• Cover the bowl with a plastic foil and allow to rest.
• For the stuffing heat oil in a pan and sauté onion and ginger.
• Add the curry powder and the cayenne pepper (adjust amount according to your taste).
• Then fold in the turkey meat and chopped cilantro.
• Check for seasoning.
• Allow to cool.
• Roll out the dough into oblong shapes and cut into half width wise.
• Now place the flat side of the dough towards the top of your palm and make a cone.
• Fill with stuffing and seal the ends.
• This takes a little bit of practice but can be learned quickly.
• You can also roll the dough thin and cut into 1 1/2 inch strips, put stuffing at one end of the strip and make a triangle. Works same way.
• Fry until crisp golden in color and serve hot.
• Heat oil and sauté the bay leaf, peppercorn, peppers and onions briefly.
• Add sugar and water to make a simple syrup.
• Drop in the cinnamon stick and vinegar allow to boil.
• Add in the cranberry jelly to thicken (this sauce is good if spiced up with some sambal oleck).
• Could be served cold or warm--bon appetit!