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
Yield 3 cups.
Number Of Ingredients 11
- 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.
- 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
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
Number Of Ingredients 11
- 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
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
Number Of Ingredients 11
- 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
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
Yield 3 cups (approx), 12 serving(s)
Number Of Ingredients 8
- 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
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
Yield 5 cups.
Number Of Ingredients 14
- 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
- Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.
- 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.)
- 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.)
- 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.
More about "cranberry ginger chutney recipes"
CHRISTMAS CHUTNEY RECIPE | DELICIOUS. MAGAZINE
4.8/5 (4)Category Chutney RecipesCuisine British RecipesCalories 8 per serving
- 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.
- Put the muslin bag along with all the remaining ingredients into a preserving pan or large saucepan. Heat gently until the sugar dissolves.
- Bring the mixture to the boil, then lower the heat and simmer for 30 minutes or until thickened. To check if the chutney is ready, draw a wooden spoon across the base of the pan – it should leave a visible channel for 1-2 seconds.
- While the chutney is still hot, decant into hot, sterilised jars (see know-how), then cover with discs of waxed paper and seal with lids.
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- Bring cranberries, sugar, and orange juice to a boil in a large saucepan. Reduce heat, and simmer 15 minutes. Remove from heat.
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5/5 Category Holidays & Events, Thanksgiving
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
- 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 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.
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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.