Cranberry Balsamic Chutney Recipes

CRANBERRY BALSAMIC CHUTNEY

Steps:

• To a saucepan add the fresh cranberries, sugar, water and orange juice.
• Simmer the mixture over low heat, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes. The cranberries will pop and bubble as they break down.
• Add the fresh rosemary and stir in the balsamic vinegar.
• Turn the heat up slightly to low-medium, and continue to cook until the cranberries are all burst and the sauce is the consistency that you like. This takes about 10 minutes or so.
• Once the mixture has thickened, remove the rosemary sprig.
• If the sauce is too chunky, sometimes I will use a potato masher just to soften it up.
• Cool the sauce to room temperature before serving.
• Once the chutney has cooled, pile it on top of a room-temperature Brie wheel, and serve with slices of fresh baguette or crackers.

CRANBERRY-APPLE CHUTNEY

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

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.

SAVORY CRANBERRY SAUCE

Steps:

• In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.

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.