Cranberry Ginger Chutney Recipes

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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

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, APPLE, AND FRESH GINGER CHUTNEY



Cranberry, Apple, and Fresh Ginger Chutney image

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 left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes     Cranberry

Time 30m

Yield 8

Number Of Ingredients 11

4 cups fresh cranberries
1 cup raisins
½ cup white sugar
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
¼ teaspoon ground cloves
1 cup water
½ cup minced onion
½ cup chopped Granny Smith apple
½ cup finely chopped celery

Steps:

  • Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g

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 GINGER CHUTNEY



Cranberry Ginger Chutney image

This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 7m

Yield 3 cups (approx), 12 serving(s)

Number Of Ingredients 8

1 1/2 cups fresh cranberries
16 dried apricots
3/4 cup brown sugar
1/2 cup currants
2 tablespoons fresh minced ginger
2 -3 tablespoons cranberry juice cocktail (I use Ocean Spray Cranberry Juice Cocktail for this)
1/2-3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Steps:

  • In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
  • Increase the heat to high and boil 3 minutes.
  • Transfer to a bowl and cool.
  • Cover and refrigerate 24 hours before using to blend flavors.

Nutrition Facts : Calories 101.6, Fat 0.1, Sodium 7.4, Carbohydrate 26.2, Fiber 1.8, Sugar 23.1, Protein 0.7

GINGER CRANBERRY CHUTNEY



Ginger Cranberry Chutney image

I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.

Provided by Taste of Home

Time 55m

Yield 5 cups.

Number Of Ingredients 14

5-1/4 cups water, divided
1/2 medium lime
5 whole cloves
1 cup packed dark brown sugar
3/4 cup apricot preserves
1/2 cup cider vinegar
1 tablespoon minced fresh gingerroot
3/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 medium pear, peeled and diced
1 medium tart apple, peeled and diced
3 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 117 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY, APPLE AND GINGER CHUTNEY



Cranberry, Apple and Ginger Chutney image

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water

Steps:

  • Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

CRANBERRY-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Categories     Condiment/Spread     Ginger     Low Sodium     Cranberry     Winter     Bon Appétit

Yield Makes about 1 2/3 cups

Number Of Ingredients 8

1 1/2 cups fresh cranberries
16 dried apricots, quartered
3/4 cup packed golden brown sugar
1/3 cup dried currants
2 tablespoons minced peeled fresh ginger
2 tablespoons cranberry juice cocktail
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Steps:

  • Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

CRANBERRY-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Categories     Berry     Ginger     Side     Thanksgiving     Quick & Easy     Cranberry     Pear     Fall     Simmer     Boil     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

1 1/2 cups sugar
3/4 cup apple cider or apple juice
1/3 cup apple cider vinegar
1 12-ounce bag fresh cranberries (about 3 cups)
1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes
1/4 cup finely chopped peeled fresh ginger
1/4 teaspoon dried crushed red pepper

Steps:

  • Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.)

CRANBERRY-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup fresh cranberries
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

Steps:

  • In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

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Top Asked Questions

What's the best way to make cranberry chutney?
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.
How long to refrigerate ginger and orange chutney?
Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature. The chutney can be refrigerated for up to 1 week.
How to make cranberry sauce with orange juice?
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, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces...
What kind of chutney to put on cheeseboard?
This cranberry, orange and ginger chutney is wonderful addition to any festive cheeseboard and makes an easy edible gift too. Cut out a 12cm square of muslin and put the ginger, cinnamon and cloves in the centre. Bring the corners together and tie firmly with a piece of kitchen string to enclose.

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