Cranberry Chutney With Cream Cheese Recipes

KILLER CRANBERRY CHUTNEY

Steps:

• Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

CREAM CHEESE/CHUTNEY APPETIZER

Steps:

• Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

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.

CRANBERRY CHUTNEY

Steps:

• In 4-quart saucepan, mix all ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 15 to 20 minutes, stirring often, until apples are tender and mixture is thickened. Cool completely.
• Spoon chutney into 4 sterilized 8-oz jars. Cover with lids. Store in refrigerator.

FRUITY CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.

SPICED CRANBERRY CHUTNEY CRACKERS

Steps:

• Heat oil in small saucepan over medium-low heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
• Add cranberry sauce, vinegar, pumpkin pie spice, thyme, pepper and hot pepper sauce; mix well. Bring to a boil over medium heat. Cook 10 to 12 minutes or until thickened and reduced slightly, stirring frequently. Cool 20 minutes. Cover; refrigerate at least 4 hours or overnight.
• Just before serving, spread about 1 teaspoon cream cheese spread on each cracker. Top each with about 1 1/2 teaspoons cranberry mixture. If desired, garnish each with fresh thyme.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. , Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

CRANBERRY CHUTNEY WITH CREAM CHEESE

Steps:

• Combine sugars and water in medium saucepan; bring to a boil.
• Stir in apples; simmer 3 minutes, stirring occasionally.
• Add cranberries and orange rind; cook 10 to 15 minutes or until cranberries are softened and chutney has thickened, stirring occasionally.
• Spoon chutney into tightly covered container; refrigerate up to 2 weeks.
• When ready to serve, cut block of cream cheese into Christmas tree shape, if desired; brush with food color to resemble branches of tree.
• Press nuts onto bottom of tree for"trunk.
• "Remove a few cooked cranberries from chutney for garnish and use to decorate cream cheese tree along with bell pepper cutouts, if desired.
• Serve chutney with crackers.

CRANBERRY CHUTNEY

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.

CRANBERRY TOMATO CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.

CRANBERRY CHUTNEY CROSTINI

Steps:

• For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened., Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.

CRANBERRY CHUTNEY II

Steps:

• In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
• Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

HOMEMADE CRANBERRY CHUTNEY

Steps:

• Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.
• Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.
• Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.

CRANBERRY CHUTNEY

Steps:

• Drain juice from pineapple into a 2 quart microwave container.
• Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
• Microwave on 100% power for 12-14 minutes until thick. Stir every 3 minutes. Stir in pineapple and walnuts.
• Let sit for about 15-20 minutes and it will thicken.
• Keep refrigerated.

CRANBERRY CHUTNEY

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.

BRIE WITH CRANBERRY CHUTNEY

Steps:

• Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)
• Heat oven to 350°F. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
• Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

CRANBERRY CHUTNEY III

Steps:

• In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.

DRIED CRANBERRY CHUTNEY APPETIZERS

Steps:

• Combine dried cranberries, water, sugar, and ginger in a small saucepan.
• Bring to boiling.
• Cover and remove from heat.
• Let stand for 15 minutes.
• Snip any large pieces of mango chutney.
• Stir chutney into cranberry mixture.
• Cover and chill at least 2 hours (overnight recommended).
• Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
• Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
• Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.

CRANBERRY CHUTNEY

Steps:

• Bring water and sugar to a boil in a medium saucepan over medium heat.
• Add remaining ingredients; return to a boil.
• Reduce heat and simmer 15 minutes or until apples are tender.
• Pour into a glass mixing bowl (acid foods can react with metal bowls).
• Place a piece of plastic wrap directly on chutney.
• Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.
• Serve at room temperature.
• Use as an accompaniment to meats such as turkey or use as a Sandwich spread with bagels plain or with a layer of cream cheese.

CHUTNEY CREAM CHEESE

Steps:

• Combine all ingredients except chutney.
• Spoon mixture into a serving bowl and top with chutney.
• Serve with crackers.