Cranberry Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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.

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons butter
1 small shallot, finely chopped
2 Granny Smith apples, peeled, cored, and diced
2 teaspoons chopped fresh thyme leaves
1/2 cup golden raisins
3 cups frozen cranberries
1/2 lemon, zested and juiced
1/2 cup fresh orange juice
2 tablespoons sugar

Steps:

  • Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Food Network

Yield 8-10 servings

Number Of Ingredients 8

2 Tbs. STAR Extra Virgin Olive Oil
2/3 cup coarsely chopped shallots
2 tsp. each minced garlic and fresh ginger
1 (12 oz.) bag fresh or frozen and thawed cranberries
1 cup sugar
1/4 cup water
1/4 cup STAR Seasoned Rice Vinegar
1/2 tsp. each salt and pepper

Steps:

  • In saucepan, heat olive oil over medium-high. Add shallots and saute until translucent, stirring occasionally. Add garlic and ginger and saute 30 seconds longer. Stir in remaining ingredients and bring to boil. Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.;

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Food Network

Categories     condiment

Time 50m

Yield 8 servings

Number Of Ingredients 10

1 3/4 pounds tart apples, chopped
2 1/4 pounds cranberries
2 cups light brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon pepper flakes
1/2 pound dark raisins

Steps:

  • Place all ingredients in saucepan and cook 25 to 30 minutes.

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Tyler Florence

Categories     condiment

Time 17m

Yield about 1 1/2 cups

Number Of Ingredients 4

2 cups fresh cranberries
1/2 cup full-body red wine
1/4 cup sugar
Freshly ground black pepper

Steps:

  • Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.

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

This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.

Provided by Tara Parker-Pope

Categories     condiments

Time 1h

Yield 6 servings

Number Of Ingredients 3

12 ounces fresh cranberries, cleaned and dried
12 ounces (about 1 2/3 cups) sugar
2 teaspoons orange zest

Steps:

  • Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.
  • Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 59 grams

APPLE & CRANBERRY CHUTNEY



Apple & cranberry chutney image

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Provided by Good Food team

Categories     Buffet, Condiment

Time 1h30m

Yield Makes 4 x 500g jars

Number Of Ingredients 8

1kg cooking apples, peeled and chopped into small chunks
500g eating apple, peeled and chopped into large chunks
450g onion, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberry

Steps:

  • Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  • Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
  • Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

CRANBERRY CHUTNEY III



Cranberry Chutney III image

A sweet chutney, perfect for Thanksgiving and Christmas. It's delicious on meats.

Provided by Elaine

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

Time 15m

Yield 60

Number Of Ingredients 6

3 cups fresh cranberries
1 cup chopped apples
1 orange peel, chopped
2 cups white sugar
1 cup water
⅓ cup orange liqueur

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.

Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.3 g, Fiber 0.3 g, Sodium 0.2 mg, Sugar 7.7 g

CRANBERRY CHUTNEY II



Cranberry Chutney II image

Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce.

Provided by CHRISTYJ

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

Yield 22

Number Of Ingredients 11

2 cups cranberries
2 tomatoes - blanched, peeled and chopped
⅓ cup golden raisins
¼ cup chopped onion
1 teaspoon salt
1 cup packed brown sugar
½ cup cider vinegar
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground black pepper
¾ cup water

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.

Nutrition Facts : Calories 53.5 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 110 mg, Sugar 11.8 g

SPICED CRANBERRY CHUTNEY



Spiced Cranberry Chutney image

The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.

Provided by Jody

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

Time 2h30m

Yield 12

Number Of Ingredients 9

4 cups fresh cranberries
1 cup white sugar
½ cup brown sugar
1 cup water
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cloves
¼ teaspoon ground allspice
1 tart apple, peeled and diced

Steps:

  • Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g

CRANBERRY CHUTNEY



Cranberry Chutney image

Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

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.

Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by James Briscione

Categories     condiment

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

One 1-inch piece fresh ginger, peeled, sliced and crushed
1 orange, zested and juiced
1 Granny Smith apple, peeled and coarsely grated
Two 12-ounce bags frozen cranberries
1 cinnamon stick
1/2 cup sugar
Pinch ground cloves
Kosher salt and ground black pepper

Steps:

  • Combine the ginger, orange zest and juice, apple cranberries, cinnamon stick, sugar, cloves, a pinch of salt and some ground black pepper in a saucepot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until thickened, 10 to 15 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Cool before serving.

ORANGE CRANBERRY CHUTNEY



Orange Cranberry Chutney image

"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 package (12 ounces) fresh or frozen cranberries
1 cup dried cranberries
1 cup orange juice
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup chopped peeled Golden Delicious apple

Steps:

  • In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

CRANBERRY CHUTNEY



Cranberry Chutney image

Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.

Provided by Jellyqueen

Categories     Chutneys

Time 40m

Yield 7 cups

Number Of Ingredients 12

1 lb fresh cranberries
2 1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1/2 cup chopped walnuts

Steps:

  • In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
  • Bring to a boil; reduce heat.
  • Simmer, uncovered, for 10 minutes.
  • Add the onion, apple and pear; cook for 5 minutes.
  • Remove from the heat; stir in raisins and lemon juice.
  • Cover and refrigerate for 8 hours or overnight before serving.
  • Just before serving, stir in the walnuts.
  • Serve with meat or dressing.

CRANBERRY-APPLE CHUTNEY



Cranberry-Apple Chutney image

"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

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

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.

GARLICKY CRANBERRY CHUTNEY



Garlicky Cranberry Chutney image

I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry.

Provided by ccferne

Categories     Chutneys

Time 45m

Yield 1 pint

Number Of Ingredients 7

1 inch fresh ginger, peeled & grated
3 cloves garlic, minced
1/2 cup cider vinegar
1/4 cup sugar
1/8 teaspoon cayenne
1 (16 ounce) can whole berry cranberry sauce
salt & pepper

Steps:

  • Combine first five ingredients in a medium sauce pan.
  • Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
  • Stir in cranberry sauce, heat through, and simmer for 10 minutes.
  • Add salt and freshly ground pepper to taste.
  • Cover and refrigerate.
  • Serve as a condiment with turkey, chicken, or pork.
  • Also good as a topping for vanilla ice cream.

WINNING CRANBERRY CHUTNEY



Winning Cranberry Chutney image

Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 12

3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoon grated orange zest
3/4 cup orange juice
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY CHUTNEY



Cranberry Chutney image

Categories     Condiment/Spread     Sauce     Christmas     Thanksgiving     Cranberry     Fall     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 9

5 shallots (6 oz), coarsely chopped
1 1/2 tablespoons vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Ruth Cousineau

Categories     Condiment/Spread     Sauce     Berry     Fruit     Side     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Cranberry     Raisin     Fall     Winter     Vegan     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 (12-ounce) package fresh or frozen (don't thaw) cranberries
1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a 2-quart heavy saucepan.
  • Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
  • Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
  • Chill chutney, covered, at least 8 hours for flavors to develop.

CRANBERRY CHUTNEY



Cranberry Chutney image

Yum yum! I served this chutney at Thanksgiving and ended up copying the recipe for most of the guests. Bye bye cranberry sauce in a can and hello Cranberry Chutney! (This recipe is a courtesy of Elizabeth Ryan.)

Provided by Cooking to Perfecti

Categories     Chutneys

Time 50m

Yield 16-20 serving(s)

Number Of Ingredients 10

1 3/4 lbs tart apples, cored,peeled and chopped
2 1/4 lbs cranberries
2 cups light brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon chili pepper flakes
1/2 lb dark raisin

Steps:

  • Place all ingredients in a large saucepan.
  • Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
  • (If using frozen cranberries, increase cooking time to 35-40 minutes.).

Nutrition Facts : Calories 207, Fat 0.3, Sodium 233.4, Carbohydrate 53.2, Fiber 4.8, Sugar 42.7, Protein 0.8

CRANBERRY CHUTNEY



Cranberry Chutney image

For your next Turkey, Ham or Chicken dinner try this instead of the usual canned cranberries. It can be addictive!

Provided by Bergy

Categories     Chutneys

Time 1h20m

Yield 4 cups

Number Of Ingredients 15

1 cup white vinegar
1 cup water
1 cup white sugar
1 cup dark brown sugar, well packed
1/4 cup fresh lemon juice
2 teaspoons salt
3 cups cranberries, fresh
1 cup raisins
1/2 cup candied peel
1/2 cup chopped onion
3 cloves garlic, minced
2 whole cloves
2 teaspoons celery seeds
1 teaspoon ground ginger
1/2 teaspoon dried chili

Steps:

  • In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
  • Bring to a boil, stirring until the sugar has dissolved.
  • Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
  • Boil gently, stirring often, uncovered for 45 minutes.
  • Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
  • You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.

Nutrition Facts : Calories 575.9, Fat 0.6, SaturatedFat 0.1, Sodium 1196.7, Carbohydrate 146.3, Fiber 5.2, Sugar 128.8, Protein 2

THE BEST CRANBERRY CHUTNEY



The Best Cranberry Chutney image

I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!

Provided by KLBoyle

Categories     Berries

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12

1 (12 ounce) bag fresh cranberries
1/2 cup sugar
1 cup golden raisin
1 cup walnuts, chopped
1/2 cup dates
1 teaspoon orange rind, grated
1 teaspoon lemon rind, grated
1 orange, juice of
1 lemon, juice of
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Steps:

  • Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
  • Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
  • Stir in raisins just before serving.

More about "cranberry chutney recipes"

CRANBERRY CHUTNEY RECIPES | ALLRECIPES
cranberry-chutney-recipes-allrecipes image
Cranberry, Apple, and Fresh Ginger Chutney. Rating: 5 stars. 109. This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any …
From allrecipes.com
See details


CRANBERRY CHUTNEY - ONCE UPON A CHEF
2021-11-23  · Step-by-Step Instructions. Combine all of the ingredients in a medium pot or Dutch oven. Mix well. Bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, …
From onceuponachef.com
Cuisine American, Indian
Total Time 1 hr 15 mins
Category Sauces
Calories 47 per serving
See details


THE JULIA CHILD THANKSGIVING RECIPE I’VE BEEN MAKING FOR OVER 30 …
2021-11-09  · It was 1983, and every Sunday in Parade magazine there was a column by a famous cook. That week, it was Julia Child, and her recipe was for cranberry chutney. I had …
From thekitchn.com
See details


CRANBERRY CHUTNEY RECIPE - KRAZY KITCHEN MOM
2019-11-26  · Instructions. Add all of the ingredients to a stove-top pan. Bring it to a boil. Reduce it to a simmer and cook on low for 20 minutes, stirred occasionally. Cool completely before …
From krazykitchenmom.com
See details


CRANBERRY CHUTNEY - DELICIOUS ALTERNATIVE TO CRANBERRY SAUCE!
2019-12-16  · This cranberry chutney recipe makes a versatile condiment perfect for serving with your holiday meal. The chutney is made with dried cranberries and plenty of sweet onions. It …
From momfoodie.com
See details


SPICED CRANBERRY CHUTNEY | RECIPES | DELIA ONLINE
Method. All you do here is place all the ingredients in a wide, shallow pan, bring everything up to simmering point and stir well, ignoring the scum that rises to the surface - it will soon …
From deliaonline.com
See details


CRANBERRY CHUTNEY - DAVID LEBOVITZ
2019-11-18  · pinch red chile flakes. pinch salt. 1. Mix all the ingredients together in a large saucepan. 2. Cook over medium-high heat, stirring frequently, until the cranberries pop and …
From davidlebovitz.com
See details


EASY CRANBERRY CHUTNEY | OCEAN SPRAY®
Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes. Makes about 2 1/2 …
From oceanspray.com
See details


EASY CRANBERRY CHUTNEY RECIPE - 2022 - MASTERCLASS
2021-10-21  · Written by the MasterClass staff. Last updated: Oct 21, 2021 • 3 min read. Cranberry chutney is the perfect sweet-and-sour condiment for Thanksgiving and beyond. …
From masterclass.com
See details


CRANBERRY CHUTNEY | RICARDO
In a saucepan over medium heat, soften the onion and garlic in the oil until the onion is translucent. Season with salt and pepper. Add the broth, sugar, and 500 ml (2 cups) of …
From ricardocuisine.com
See details


CRANBERRY CHUTNEY (LOW SUGAR) - EVERYDAY HEALTHY RECIPES
2020-11-10  · Add the cranberries, stir, cover and continue simmering for 10 more minutes or until the cranberries have stopped making ‘popping’ sounds and the mixture has thickened, stirring …
From everydayhealthyrecipes.com
See details


FRESH CRANBERRY CHUTNEY | MEL'S KITCHEN CAFE
2021-11-25  · Instructions. In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then …
From melskitchencafe.com
See details


APPLE CRANBERRY CHUTNEY RECIPE - SIMPLY RECIPES
2022-03-10  · Ingredients. 2 good cooking apples, peeled and chopped ( 2 cups) 1 cup fresh or frozen cranberries. 1/2 cup chopped onion. 1/4 cup cider vinegar. 1/3 to 1/2 cup brown sugar. …
From simplyrecipes.com
See details


CRANBERRY, GINGER AND ORANGE CHUTNEY RECIPE - FOOD & WINE
Step 2. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat ...
From foodandwine.com
See details


CRANBERRY CHUTNEY CANNING RECIPE WITH A SIMPLE TWIST
2021-08-02  · Bring to a hard boil over high heat. Reduce heat and boil gently for 5 minutes or until cranberries start to pop. Add brown sugar, cumin, salt, pepper and hot pepper flakes. Cook for …
From wanderinghoofranch.com
See details


CRANBERRY CHUTNEY RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring …
From myrecipes.com
See details


CRANBERRY CHUTNEY | MIDWEST LIVING
Step 2. Add brown sugar, vinegar, water, onion, ginger, mustard seeds, salt and crushed red pepper to saucepan. Bring to boiling over medium-high heat. Add cranberries and orange zest. …
From midwestliving.com
See details


A SWEET AND SPICY CRANBERRY CHUTNEY RECIPE - TWOSLEEVERS
2021-11-24  · Gather all ingredients for the Cranberry Chutney recipe. Place cranberries, onions, and water in your Instant Pot. Place spices into your Instant Pot or pressure cooker and stir …
From twosleevers.com
See details


CRANBERRY CHUTNEY RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
2020-08-14  · Recipe Card; About This Recipe. Cranberry Chutney is a delicious condiment that can be served along with your main course and appetizers, as it adds a great taste to your …
From whiskaffair.com
See details


BEST CRANBERRY-MAPLE CHUTNEY RECIPES | FOOD NETWORK CANADA
2009-10-29  · Step 1. Heat the canola oil, add the diced onions and let sweat until soft and transparent, about 4 to 5 minutes. Add the white vinegar. Add the cranberries, orange juice …
From foodnetwork.ca
See details


CRANBERRY CHUTNEY RECIPE - DELISH
2008-01-01  · Bring to a boil over medium heat, stirring frequently to dissolve sugar. Cook until berries begin to pop open, 10 to 12 minutes. Adjust heat so mixture barely simmers. Stir in …
From delish.com
See details


10 BEST DRIED CRANBERRY CHUTNEY RECIPES | YUMMLY
Smoked Pork Chops with Spinach, Polenta and Cranberry Chutney Pork. mace, onion, vegetable oil, salt, cornmeal, butter, Parmesan cheese and 10 more.
From yummly.com
See details


CRANBERRY CHUTNEY | OCEAN SPRAY®
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are …
From oceanspray.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #low-protein     #healthy     #sauces     #chutneys     #condiments-etc     #fruit     #easy     #holiday-event     #low-fat     #dietary     #thanksgiving     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #number-of-servings     #3-steps-or-less

Top Asked Questions

How do you make apple chutney with cranberries?
Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst. Spoon the hot chutney into sterilised jars and seal.
What is cranberry chutney made of?
This cranberry chutney recipe makes a versatile condiment perfect for serving with your holiday meal. The chutney is made with dried cranberries and plenty of sweet onions. It also features maple syrup, orange juice, ginger and cinnamon for a festive flavor combination.
How to cook cranberry chutney in an Instant Pot?
Gather all ingredients for the Cranberry Chutney recipe. Place cranberries, onions, and water in your Instant Pot. Place spices into your Instant Pot or pressure cooker and stir well. Cook on high pressure. Allow it to release pressure naturally for 10 minutes and then release all remaining pressure. Stir the cooked ingredients.
What goes well with cranberry chutney?
Spicy, tangy, and sweet, this cranberry chutney goes great with turkey or as a snack with cheese and crackers. Apples, pears, cranberries, and onion are simmered with orange juice and cider vinegar and sweetened with sugar and cinnamon for a great cranberry sauce option.

Related Search