RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY
Categories Low Fat Vegetarian Quick & Easy Low Cal Lime Raisin Brandy Spring Summer Chill Vegan Rhubarb Simmer Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.
THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY
This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 cups
Number Of Ingredients 16
Steps:
- In a large stainless steel pot add all the ingredients.
- Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
- Let the chutney simmer - uncovered - for 1½-2 hours.
- Stirring frequently while cooking.
- Jar and chill or process in a water bath for longer shelf life.
Nutrition Facts : Calories 231.5, Fat 0.6, SaturatedFat 0.1, Sodium 451.6, Carbohydrate 57.1, Fiber 4.8, Sugar 36.6, Protein 1.6
CRANBERRY CHUTNEY
Not your average cranberry sauce... Perfect with the turkey at Thanksgiving! I got the original from the Baltimore Sun newspaper about 10+ years ago. It is a staple on our table every Thanksgiving and is great on chicken and pork too!
Provided by JKiebler1
Categories Thanksgiving
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cut ginger into very thin slivers.
- Combine ginger, garlic, vinegar, sugar and cayenne pepper in a small pot.
- Simmer on medium flame for about 15 minutes until about 4 tablespoons of liquid is left.
- Add cranberry sauce, salt and pepper.
- Mix and bring to simmer. Lumpy is fine.
- Simmer on gentle heat for 10 minutes.
- Cool, put in a jar, refrigerate.
Nutrition Facts : Calories 416.8, Fat 0.3, Sodium 642.7, Carbohydrate 104.5, Fiber 2.1, Sugar 100.7, Protein 0.7
PRINCESS G'S RHUBARB CHUTNEY
This chutney is delicious on a ham sandwich. This chutney freezes well.
Provided by Princess G
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 21m
Yield 12
Number Of Ingredients 9
Steps:
- Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
- Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 16.1 g, Fat 2.3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 36.9 mg, Sugar 13.6 g
CRANBERRY CHUTNEY
Make and share this Cranberry Chutney recipe from Food.com.
Provided by Scrivener1
Categories Fruit
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Drain juice from pineapple into a 2 quart microwave container.
- Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
- Microwave on 100% power for 12-14 minutes until thick. Stir every 3 minutes. Stir in pineapple and walnuts.
- Let sit for about 15-20 minutes and it will thicken.
- Keep refrigerated.
Nutrition Facts : Calories 234.7, Fat 6.5, SaturatedFat 0.6, Sodium 51.2, Carbohydrate 45.9, Fiber 3.3, Sugar 38.1, Protein 2.2
CHERRY CRANBERRY CHUTNEY
I found this recipe in a cookbook compiled by a friend's quilting group. Try it with chicken-but don't stop there. It's good with turkey, ham, pork and venison, too.
Provided by Taste of Home
Time 30m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally., Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
RHUBARB-CHERRY CHUTNEY
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 55m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.
Nutrition Facts :
CRANBERRY CHUTNEY
Yum yum! I served this chutney at Thanksgiving and ended up copying the recipe for most of the guests. Bye bye cranberry sauce in a can and hello Cranberry Chutney! (This recipe is a courtesy of Elizabeth Ryan.)
Provided by Cooking to Perfecti
Categories Chutneys
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a large saucepan.
- Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
- (If using frozen cranberries, increase cooking time to 35-40 minutes.).
Nutrition Facts : Calories 207, Fat 0.3, Sodium 233.4, Carbohydrate 53.2, Fiber 4.8, Sugar 42.7, Protein 0.8
CRANBERRY CHUTNEY III
A sweet chutney, perfect for Thanksgiving and Christmas. It's delicious on meats.
Provided by Elaine
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 15m
Yield 60
Number Of Ingredients 6
Steps:
- In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.
Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.3 g, Fiber 0.3 g, Sodium 0.2 mg, Sugar 7.7 g
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