CRANBERRY, CHERRY AND WALNUT CHUTNEY
Steps:
- Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.
ALMOST-FAMOUS CRANBERRY WALNUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
CRANBERRY, CHERRY & WALNUT CHUTNEY
Make and share this Cranberry, Cherry & Walnut Chutney recipe from Food.com.
Provided by Catherine B.
Categories < 30 Mins
Time 25m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 0.3, Sodium 2, Carbohydrate 17.7, Fiber 1.5, Sugar 14.6, Protein 0.9
CHERRY CRANBERRY CHUTNEY
I found this recipe in a cookbook compiled by a friend's quilting group. Try it with chicken-but don't stop there. It's good with turkey, ham, pork and venison, too.
Provided by Taste of Home
Time 30m
Yield 2 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY-CRANBERRY CHUTNEY
This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!
Provided by mensan98th
Categories Chutneys
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1
CRANBERRY CHERRY AND WALNUT CHUTNEY
Steps:
- Combine sugar, water, port and allspice. in a medium saucepang, bring to a boil. Add cherries and cook 1 minute.
- Stir in cranberries, bring to a boil. Reduce heat and simmer 10 minutes or until cranberries pop.
- Removefrom heat. Stir in walnuts, grated rind and extract. Cover and chill.
CRANBERRY-APPLE CHUTNEY
"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire
Provided by Taste of Home
Time 50m
Yield 16 servings (1/4 cup each)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
CRANBERRY, SOUR CHERRY, AND GRAPEFRUIT CHUTNEY
Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 8
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.
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