Cranberry Chutney Recipes Recipe Cards

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CRANBERRY CHUTNEY I



Cranberry Chutney I image

Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.

Provided by Christine L.

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

Yield 20

Number Of Ingredients 10

1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

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.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g

CRANBERRY CHUTNEY



Cranberry Chutney image

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 3 cups.

Number Of Ingredients 11

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

Steps:

  • In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

SWEET AND SPICY CRANBERRY CHUTNEY



Sweet and Spicy Cranberry Chutney image

This is by far the best cranberry dish of any type that I've ever tasted. It was passed on to me from my mother-in-law. The garlic adds a hint of savoriness and the fresh ginger gives it a spicy kick. A very easy recipe with a sophisticated flavor. I could not find another cranberry chutney recipe exactly like it anywhere on the web, so I am sharing it here! The flavor gets better the longer it sits, so making it a day or two ahead is preferable.

Provided by nanig

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

Time 1h25m

Yield 48

Number Of Ingredients 13

2 cups water
1 ½ cups brown sugar
1 cup white sugar
4 cups fresh cranberries
1 cup chopped onion
1 cup dates, pitted and chopped
1 cup raisins
½ cup vinegar
½ cup chopped fresh ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1 large garlic clove, chopped
8 cloves

Steps:

  • Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
  • Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
  • Pour into a large bowl and refrigerate until set, about 45 minutes.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 51.3 mg, Sugar 12.8 g

SPECIAL CRANBERRY CHUTNEY



Special Cranberry Chutney image

Special Cranberry Chutney, a wonderful recipe loaded with cranberries, apple, orange, golden raisins and pecans. Quick to make and great for freezing too! Serve as part of a dinner or with cold cuts.

Provided by Lovefoodies

Categories     Jams, Pickles, Preserves

Time 13m

Number Of Ingredients 10

1 orange
1/4 cup orange juice
12 ounces fresh cranberries
1 3/4 cups sugar
1 large Golden Delicious apple, peeled, cored, chopped
1/2 cup golden raisins
1/4 cup chopped pecans or walnuts
1 tablespoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Steps:

  • Remove the outer skin from the orange and chop in to fine pieces.
  • In a pan, add all the ingredients EXCEPT the nuts and bring to a boil. Then reduce the heat to a gentle simmer for about 5 to 8 minutes or until you see the cranberries burst. Stir occasionally. Then remove from heat and add the chopped nuts.
  • Transfer the mixture to a bowl and allow to cool then refrigerate until serving time.

Nutrition Facts : Calories 544 calories, Carbohydrate 128 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 7 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 7 grams sodium, Sugar 112 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CRANBERRY GINGER CHUTNEY



Cranberry Ginger Chutney image

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

Provided by Ali's Family Kitchen

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

Time 35m

Yield 12

Number Of Ingredients 11

1 ¼ cups white sugar
1 cup orange juice
1 cup white wine vinegar
¼ cup chopped fresh ginger
1 tablespoon orange zest
1 shallot, minced
2 cinnamon sticks
⅛ teaspoon salt
2 (12 ounce) packages cranberries
1 teaspoon vegetable oil
2 teaspoons mustard seeds

Steps:

  • Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
  • Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 31.6 g, Fat 0.7 g, Fiber 3.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 28.5 mg, Sugar 25 g

CRANBERRY FRUIT CHUTNEY



Cranberry Fruit Chutney image

Make and share this Cranberry Fruit Chutney recipe from Food.com.

Provided by Lennie

Categories     Chutneys

Time P1DT16h30m

Yield 9 cups

Number Of Ingredients 12

2 cups lightly packed dried apricots
2 1/2 cups orange juice
1 cup chopped dates
1/2 cup golden raisin
1/2 cup chopped preserved gingerroot
2 (12 ounce) packages cranberries
1 1/2 cups white sugar
1 1/4 cups finely chopped onions
3/4 cup corn syrup
3/4 cup cider vinegar
1 1/2 teaspoons mustard seeds
1/4 teaspoon salt

Steps:

  • Cut apricots into 1/4-inch-wide strips.
  • In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
  • Cover and let stand for at least 8 hours or up to 24 hours.
  • Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
  • Bring to a gentle boil over medium heat, stirring often.
  • Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
  • Cranberries will have popped; the process takes about 20 minutes.
  • Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
  • Cover with prepared lids; screw on bands fingertip-tight.
  • Process in boiling water bath for 10 minutes.

Nutrition Facts : Calories 433.2, Fat 0.7, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 111.3, Fiber 8, Sugar 82.8, Protein 2.9

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.

Provided by daphne.hardy

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

Time 3h10m

Yield 16

Number Of Ingredients 11

1 pound fresh cranberries
2 small pears, peeled and chopped
1 cup water
1 cup white sugar
½ cup golden raisins
½ cup packed brown sugar
¼ cup red wine
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Steps:

  • Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
  • Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g

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