Apple Cranberry Chutney Recipes

CRANBERRY-APPLE CHUTNEY

Cranberry-Apple Chutney image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound cranberries (about 4 cups), thawed if frozen
1 apple, peeled and chopped
3/4 cup coarsely chopped assorted dried fruit
1 1/4 cups sugar
1 teaspoon ground ginger
Pinch of ground cloves
Kosher salt
1/4 cup apple cider vinegar
1/2 cup pecans, toasted and chopped

Steps:

Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

CRANBERRY-APPLE CHUTNEY

Cranberry-Apple Chutney image

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13

Ingredients

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

Steps:

In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

APPLE CRANBERRY CHUTNEY

Apple Cranberry Chutney image

Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.

Provided by Elise Bauer

Categories Condiment Apple Chutney Cranberry Relish

Time 35m

Number Of Ingredients 9

Ingredients

2 good cooking apples (2 cups, peeled and chopped)
1 cup fresh or frozen cranberries
1/2 cup chopped onion
1/4 cup cider vinegar
1/3 to 1/2 cup of brown sugar
1 tablespoon orange zest
1 tablespoon freshly grated ginger
1 1/2 teaspoon cinnamon
Small pinch ground clove

Steps:

Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid. Refrigerate up to 2 weeks.

Nutrition Facts : Calories 150 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 31 g, Fat 0 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g

SPICED CRANBERRY APPLE CHUTNEY

Spiced Cranberry Apple Chutney image

The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner.

Provided by Danita Leonard

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 1h15m

Yield 48

Number Of Ingredients 12

Ingredients

2 cups fresh cranberries
2 cups white sugar
3 tablespoons water, or more as needed
1 large Granny Smith apple - peeled, cored and chopped
2 stalks celery, finely chopped
1 tablespoon grated orange zest
1 cup fresh orange juice
¼ cup pecans
1 cup golden raisins
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 pinch salt, or to taste

Steps:

Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.5 g, Fat 0.4 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 11.2 g

APPLE & CRANBERRY CHUTNEY

Apple & cranberry chutney image

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Provided by Good Food team

Categories Buffet, Condiment

Time 1h30m

Yield Makes 4 x 500g jars

Number Of Ingredients 8

Ingredients

1kg cooking apples, peeled and chopped into small chunks
500g eating apple, peeled and chopped into large chunks
450g onion, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberry

Steps:

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

CRANBERRY, APPLE AND GINGER CHUTNEY

Cranberry, Apple and Ginger Chutney image

Provided by Dave Lieberman

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water

Steps:

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

APPLE AND CRANBERRY CHUTNEY

Apple and Cranberry Chutney image

Quick and easy Cranberry Chutney

Provided by sopacic

Time 1h

Number Of Ingredients 0

Ingredients

Steps:

Place the apple, onion, cranberries, lemon zest, sugar, vinegar, mixed spice and cinnamon stick into a large pan and bring to the boil.
Turn down the heat and simmer the mixture for 45 minutes to 1 hour until thick and pulpy.
Check for seasoning and place whilst warm into sterlised jars.

SLOW-COOKER CRAN-APPLE CHUTNEY

Slow-Cooker Cran-Apple Chutney image

My clan isn't crazy for cranberries, but they can't get enough of this delicious chutney. I recommend it for Thanksgiving as it tastes amazing paired with turkey, but it's also good on its own. -Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Time 3h10m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1 medium Gala apple, peeled and finely chopped
2/3 cup sugar or sugar substitute equivalent to 2/3 cup sugar
1/3 cup honey
2 tablespoons brown sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground cinnamon
1 teaspoon cider vinegar
Dash ground ginger

Steps:

In a 1-1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened., Transfer to a small bowl; cool slightly. Refrigerate until cold.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY-APPLE CHUTNEY

Cranberry-Apple Chutney image

This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h20m

Yield Makes 4 cups

Number Of Ingredients 8

Ingredients

1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)
1 cup packed light-brown sugar
1 red onion, finely chopped
3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
2 whole cinnamon sticks
12 ounces fresh or thawed frozen cranberries (3 1/2 cups)

Steps:

Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.

APPLE AND CRANBERRY CHUTNEY

Apple and Cranberry Chutney image

Categories Sauce Ginger Onion Roast Thanksgiving Quick & Easy Wheat/Gluten-Free Cranberry Apple Fall Clove Seed Gourmet

Yield Makes 6 accompaniment servings

Number Of Ingredients 9

Ingredients

2 lb Gala apples (about 4)
1 medium onion, cut into 1-inch pieces
2/3 cup packed dark brown sugar
1/2 cup fresh orange juice
3 tablespoons unsalted butter, melted
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen

Steps:

Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

Cranberry, Apple, and Fresh Ginger Chutney image

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Provided by foodelicious

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups fresh cranberries
1 cup raisins
½ cup white sugar
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
¼ teaspoon ground cloves
1 cup water
½ cup minced onion
½ cup chopped Granny Smith apple
½ cup finely chopped celery

Steps:

Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g

ULTIMATE CRANBERRY/APPLE/RAISIN CHUTNEY

Ultimate Cranberry/Apple/Raisin Chutney image

Simple, easy, and just plain Yummy. A recipe from Oceanspray but tweaked some. This is a must have!!!

Provided by Angela Marie

Categories Apple

Time 1h

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can cranberry sauce
1/2 cup golden raisin
1/2 cup apple, peeled and diced
1/4 cup sugar
1/4 cup vinegar
2 tablespoons vinegar
1/8 cup brown sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
1 dash ground cloves

Steps:

Combine all ingredients in a saucepan.
Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
Serve hot or warm.

Nutrition Facts : Calories 208.8, Fat 0.2, Sodium 25.2, Carbohydrate 53.4, Fiber 1.5, Sugar 49.7, Protein 0.6

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