Cranberry And Ginger Chutney Recipes

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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

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

CRANBERRY GINGER CHUTNEY WITH THAI CHILES



Cranberry Ginger Chutney with Thai Chiles image

The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect.

Provided by Cazuela

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

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon minced shallot
1 teaspoon minced garlic
½ cup cider vinegar
⅓ cup brown sugar
¼ cup apple juice
¼ cup orange juice
2 cups fresh cranberries
1 cup chopped tart apple
¼ cup raisins
1 whole fresh Thai chile pepper
1 teaspoon grated fresh ginger root
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon salt, or more to taste

Steps:

  • Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
  • Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
  • Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.6 g, Sodium 103.9 mg, Sugar 21.5 g

GINGER CRANBERRY CHUTNEY



Ginger Cranberry Chutney image

I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.

Provided by Taste of Home

Time 55m

Yield 5 cups.

Number Of Ingredients 14

5-1/4 cups water, divided
1/2 medium lime
5 whole cloves
1 cup packed dark brown sugar
3/4 cup apricot preserves
1/2 cup cider vinegar
1 tablespoon minced fresh gingerroot
3/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 medium pear, peeled and diced
1 medium tart apple, peeled and diced
3 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 117 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY GINGER CHUTNEY



Cranberry Ginger Chutney image

This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 7m

Yield 3 cups (approx), 12 serving(s)

Number Of Ingredients 8

1 1/2 cups fresh cranberries
16 dried apricots
3/4 cup brown sugar
1/2 cup currants
2 tablespoons fresh minced ginger
2 -3 tablespoons cranberry juice cocktail (I use Ocean Spray Cranberry Juice Cocktail for this)
1/2-3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Steps:

  • In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
  • Increase the heat to high and boil 3 minutes.
  • Transfer to a bowl and cool.
  • Cover and refrigerate 24 hours before using to blend flavors.

Nutrition Facts : Calories 101.6, Fat 0.1, Sodium 7.4, Carbohydrate 26.2, Fiber 1.8, Sugar 23.1, Protein 0.7

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

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.

CRANBERRY-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup fresh cranberries
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

Steps:

  • In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

CRANBERRY-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Categories     Berry     Ginger     Side     Thanksgiving     Quick & Easy     Cranberry     Pear     Fall     Simmer     Boil     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

1 1/2 cups sugar
3/4 cup apple cider or apple juice
1/3 cup apple cider vinegar
1 12-ounce bag fresh cranberries (about 3 cups)
1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes
1/4 cup finely chopped peeled fresh ginger
1/4 teaspoon dried crushed red pepper

Steps:

  • Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.)

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