Weight Watchers Easy Cranberry Chutney Food

WEIGHT WATCHER'S EASY CRANBERRY CHUTNEY

Steps:

• In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
• Reduce heat to low and continue simmering, slowly, until thickened and almost jam-like, stirring occasionally, about 20 minutes. Pour into a glass or nonreactive, heat-safe bowl. Refrigerate until chilled and then cover and store in the refrigerator for up to 2 weeks.

SUGAR FREE CRANBERRY SAUCE WITH ROSEMARY AND GINGER

Steps:

• Add cranberries, pear, ginger, rosemary leaves, sugar free maple syrup, and water to a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mixture starts to boil and the cranberries burst open, approximately 5 minutes.
• Reduce heat to medium-low and simmer for another 5-10 minutes. While cooking, mash the cranberries and pears with a wooden spoon. Season with a pinch of sea salt and stir to combine.
• Remove from heat and allow sauce to cool for 15-20 minutes before checking the consistency. Add a little water if the sauce is too thick. Taste and add more maple syrup for a sweeter sauce, if desired.
• Optional: For a smoother sauce, blend one-half of the cranberry mixture in a food processor or blender until smooth. Stir puree back into the remaining sauce before serving.
• Serve immediately or chill before serving. Enjoy!

THE BEST CRANBERRY CHUTNEY

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.

EASY CRANBERRY CHUTNEY

Steps:

• Bring to boil the first eight ingredients.
• Stir in the cranberry sauce and raisins.
• Simmer 30 minutes.
• Chutney will thicken as it cools.
• Will keep 6 weeks in refrigerator.

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
• Bring to a boil; reduce heat.
• Simmer, uncovered, for 10 minutes.
• Add the onion, apple and pear; cook for 5 minutes.
• Remove from the heat; stir in raisins and lemon juice.
• Cover and refrigerate for 8 hours or overnight before serving.
• Just before serving, stir in the walnuts.
• Serve with meat or dressing.

SEASONAL CRANBERRY CHUTNEY

Steps:

• Cut ginger into paper thin slices, stack, cut into thin slivers.
• Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
• Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
• Add cranberry sauce and salt.
• Mix, bring to a simmer.
• It will be a bit lumpy.
• Add nuts, orange, peel and lemon juice.
• Simmer slowly.
• It will take 2 to 3 hours to thicken.
• Cool, put in a jar and refrigerate.
• This will keep for several days and freezes well.

CRANBERRY CHUTNEY

Steps:

• In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
• Bring to a boil, stirring until the sugar has dissolved.
• Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
• Boil gently, stirring often, uncovered for 45 minutes.
• Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
• You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.