Cranberry Orange Chutney Recipe Thanksgiving

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.

ORANGE CRANBERRY CHUTNEY

Steps:

• In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

CRAN-CITRUS CHUTNEY

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

CRANBERRY-ORANGE CHUTNEY WITH CUMIN, FENNEL, AND MUSTARD SEEDS

Steps:

• Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
• Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled.

CRANBERRY ORANGE CHUTNEY

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

CRANBERRY CHUTNEY

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.).

CRANBERRY ORANGE CHUTNEY

Steps:

• Gather the ingredients.
• Combine all ingredients in a large saucepan; bring to a boil.
• Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
• Transfer the cranberry chutney to a bowl and chill until serving time.
• Extra chutney may be frozen in small freezer containers.
• Enjoy!