Tangerine Chutney Food
TANGERINE & CRANBERRY CHUTNEY
This is a tangy-sweet cranberry chutney with lots of tangerine flavor. It's wonderful with all of those rich holiday entrees, turkey, ham, duck, goose... mmmmmm! Even my husband, a confirmed canned cranberry sauce aficionado, tried this and liked it. It also makes the best leftover turkey sandwich spread, with mayo and a slice of sharp cheddar.
Provided by EdsGirlAngie
Categories Chutneys
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil, then reduce heat to a simmer.
- Cover (this is important, these things pop all over the place at first--) and cook down until thickened to your liking (check after a half hour or so, and if you cook longer, check periodically to be sure the sugary content doesn't begin to burn).
- Adjust the sweetness if you like; I like it more tangy, the hubby likes sweeter.
Nutrition Facts : Calories 195.4, Fat 0.1, Sodium 14, Carbohydrate 50.1, Fiber 2.1, Sugar 45.8, Protein 0.2
TANGERINE CHUTNEY
Provided by Bruce Aidells
Categories Sauce Christmas Winter Tangerine Jam or Jelly Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
- Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
- Gently fold tangerine segments into chutney base and serve.
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- Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
- Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
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