Cranberry Apricot Chutney Recipes

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CRANBERRY APRICOT CHUTNEY



Cranberry Apricot Chutney image

Not a true chutney in that there are no onions or truly savory ingredients in this, but it is a delicious sauce with any sort of poultry. It has a sweet yet tangy taste, plus a bit of chewiness because of the apricots. This came originally from the better homes and gardens recipe site

Provided by JanetB-KY

Categories     Sauces

Time 25m

Yield 14 serving(s)

Number Of Ingredients 8

1 1/4 cups white sugar
1/2 cup water
3 cups fresh cranberries (frozen works fine too)
3/4 cup snipped dried apricot
3 tablespoons brown sugar
3 tablespoons cider vinegar
1 tablespoon minced fresh ginger
1 teaspoon crushed red pepper flakes (my own addition) (optional)

Steps:

  • In a heavy saucepan, combine white sugar and water.
  • Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
  • Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
  • Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
  • Remove from heat and allow to cool if serving that day.
  • Can be covered and refrigerated for up to four days.
  • Makes 3 1/2 cups.

APRICOT AND CRANBERRY CHUTNEY RECIPE



Apricot and cranberry chutney recipe image

www.goodto.com has lots of quick and easy food recipes like this apricot and cranberry chutney. Find more recipes at www.goodto.com

Provided by GoodtoKnow

Yield Makes: 1

Number Of Ingredients 13

1 cooking apple
150g (5oz) onions, roughly chopped
225g (8oz) dried apricots
1cm piece of root ginger, grated
100g (3½ oz) light brown sugar or xylitol*
175ml (6floz) honey apple cider vinegar
Zest and juice of 1 orange
350g (12oz) fresh or frozen cranberries
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp chilli flakes
Pinch of salt
1 cinnamon stick

Steps:

  • Peel and core the apple and roughly chop then place in a food processor with the onion, apricots and ginger. Pulse lightly until finely chopped then place in a large saucepan and add the rest of the ingredients.
  • Bring the mixture to the boil, then lower the heat to a gentle simmer. Cook the mixture gently uncovered for 20-30 mins until thick and pulpy. Remove the cinnamon stick.
  • Spoon into warm, sterilised jars then seal and store in the fridge.

Nutrition Facts : @context https

APRICOT/CRANBERRY CHUTNEY



Apricot/Cranberry Chutney image

A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!

Provided by Sher

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

Time 30m

Yield 12

Number Of Ingredients 10

¼ cup diced dried apricots
1 (12 ounce) package fresh cranberries
½ cup raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch ground cloves
1 cup water
¾ cup white sugar
½ cup cider vinegar

Steps:

  • In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  • In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g

APRICOT CRANBERRY CHUTNEY



Apricot Cranberry Chutney image

An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork

Yield Serves 10 servings

Number Of Ingredients 4

1 can (8 oz each) Hunt's® Tomato Sauce
1 package (6 oz each) dried cranberries (6 oz = about 1-1/3 cups)
1 package (6 oz each) dried apricots, chopped (6 oz = abt 1-1/3 cups)
1/2 cup honey

Steps:

  • Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
  • Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
  • Serve warm or at room temperature with roasted turkey, chicken or pork.

WONDERFUL APRICOT-CRANBERRY CHUTNEY



Wonderful Apricot-Cranberry Chutney image

This is *SO* delicious and only improves with chilling time, you may omit the raisins and add in more apricots, this goes wonderful with turkey or ham and also is wonderful on sandwiches, I suggest to double for a crowd --- you will *love* this!

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup diced dried apricot
1 (12 ounce) package fresh cranberries
1 large gala apples, peeled and chopped
1/2 cup golden raisin
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
1 cup sugar (can use more to taste)
2 tablespoons cider vinegar

Steps:

  • In a medium bowl mix together the apricots with cranberries, raisins, cinnamon, ginger, allspice and cloves.
  • In a saucepan boil the water with sugar stirring constantly until not granules remain.
  • Add in the dried fruit mixture and vinegar; bring to a boil.
  • Reduce the heat and simmer for 10 minutes; remove from heat and cool for 5 minutes.
  • Serve immediately or refrigerate in a covered container (the flavors will intensify with chilling time).

Nutrition Facts : Calories 173.7, Fat 0.2, Sodium 3.7, Carbohydrate 45.1, Fiber 3.6, Sugar 37.9, Protein 0.8

CRANBERRY CHUTNEY



Cranberry Chutney image

This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.

Provided by Florence Fabricant

Categories     condiments, sauces and gravies, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

1 cup orange juice
12 ounces fresh cranberries
1 juice orange, pitted and finely chopped (skin and all)
1 tart apple, cored and chopped
12 dried apricots, chopped
1 1/4 cups honey, approximately
1/2 teaspoon ground cardamom

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.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams

CRANBERRY-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Categories     Condiment/Spread     Ginger     Low Sodium     Cranberry     Winter     Bon Appétit

Yield Makes about 1 2/3 cups

Number Of Ingredients 8

1 1/2 cups fresh cranberries
16 dried apricots, quartered
3/4 cup packed golden brown sugar
1/3 cup dried currants
2 tablespoons minced peeled fresh ginger
2 tablespoons cranberry juice cocktail
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

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.)

DRIED-CRANBERRY-AND-APRICOT COMPOTE



Dried-Cranberry-and-Apricot Compote image

A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 6

1 cup dried cranberries
12 dried apricots, cut into 1/2-inch pieces
1 cup sweet white wine, such as Moscato
1/2 teaspoon finely grated peeled fresh ginger
Salt and pepper
2-3 tablespoons white-wine vinegar

Steps:

  • In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.

Nutrition Facts : Calories 147 g, Fiber 2 g, Protein 1 g

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