Candied Fruit Cranberry Chutney Recipes

FRUITY CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.

CRANBERRY CHUTNEY

Steps:

• In 4-quart saucepan, mix all ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 15 to 20 minutes, stirring often, until apples are tender and mixture is thickened. Cool completely.
• Spoon chutney into 4 sterilized 8-oz jars. Cover with lids. Store 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:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

WINNING CRANBERRY CHUTNEY

Steps:

• In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.

GARLICKY CRANBERRY CHUTNEY

Steps:

• Combine first five ingredients in a medium sauce pan.
• Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
• Stir in cranberry sauce, heat through, and simmer for 10 minutes.
• Add salt and freshly ground pepper to taste.
• Cover and refrigerate.
• Serve as a condiment with turkey, chicken, or pork.
• Also good as a topping for vanilla ice cream.

CRANBERRY FRUIT CHUTNEY

Steps:

• Cut apricots into 1/4-inch-wide strips.
• In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
• Cover and let stand for at least 8 hours or up to 24 hours.
• Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
• Bring to a gentle boil over medium heat, stirring often.
• Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
• Cranberries will have popped; the process takes about 20 minutes.
• Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
• Cover with prepared lids; screw on bands fingertip-tight.
• Process in boiling water bath for 10 minutes.

CRANBERRY AND CANDIED ORANGE CHUTNEY

Steps:

• Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
• Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
• Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
• Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
• Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

CRANBERRY-GINGER CHUTNEY

Steps:

• Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)