Cherry Cranberry Chutney Recipes

CHERRY CRANBERRY CHUTNEY

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.

CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 2-quart heavy saucepan.
• Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
• Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
• Chill chutney, covered, at least 8 hours for flavors to develop.

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

Steps:

• In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
• Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
• Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

CHERRY-CRANBERRY CHUTNEY

Steps:

• Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
• Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
• Mix the ingredients well.
• Bring to boil over medium to medium-high heat.
• Reduce heat and simmer for 20 minutes or until cranberries pop.
• Cool, then chill in the refrigerator until ready to serve.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

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, SOUR CHERRY, AND GRAPEFRUIT CHUTNEY

Steps:

• In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.

CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE

Steps:

• Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
• Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
• Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.