Cranberry Golden Rasin 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 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-PEAR CHUTNEY



Cranberry-Pear Chutney image

Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h15m

Yield 16

Number Of Ingredients 11

1 lb fresh or frozen cranberries (4 cups)
2 small pears, peeled, chopped (about 1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup golden raisins
1 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Steps:

  • In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
  • Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
  • Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g

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.

CRANBERRY-GOLDEN RAISIN CHUTNEY



Cranberry-Golden Raisin Chutney image

This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 10

1 ounce (2 tablespoons) unsalted butter
1/4 cup finely chopped shallot (1 medium shallot)
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 cup golden raisins
12 ounces fresh cranberries
2 sprigs fresh thyme
2 strips (2 inches each) lemon zest
1 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.
  • Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

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 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

CRANBERRY SAUCE WITH PEARL ONIONS AND GOLDEN RAISINS



Cranberry Sauce with Pearl Onions and Golden Raisins image

Categories     Sauce     Onion     Side     Christmas     Thanksgiving     Low Sodium     Cranberry     Raisin     Fall     Winter     Simmer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 4

1 cup sugar
10 ounces pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
1/2 cup golden raisins
a 1-pound bag of cranberries, picked over

Steps:

  • In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet from the heat, into the side of the skillet carefully pour 1 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the onions, the raisins, and the cranberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the cranberries are tender. Remove the skillet from the heat, let the cranberry sauce mixture cool, and transfer it to a serving dish.

HOLIDAY CRANBERRY CHUTNEY



Holiday Cranberry Chutney image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h15m

Yield 6 cups

Number Of Ingredients 15

1/2 cup cider vinegar
2 1/4 cups firmly packed light brown sugar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1 1/2 cups water
2 lemons, rind grated finely, pith discarded and fruit cut into sections
2 navel oranges, rind grated finely, pith discarded and fruit cut into sections
1 tart apple, peeled and coarsely chopped
6 cups fresh cranberries
1/2 cup golden raisins
1/2 cup dried apricots
1/2 cup chopped pecans

Steps:

  • In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
  • Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
  • Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 75 grams, Fat 4 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 63 grams, TransFat 0 grams

ONION AND GOLDEN RAISIN CHUTNEY



Onion and Golden Raisin Chutney image

This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 1 cup

Number Of Ingredients 6

2 tablespoons olive oil
1 large white onion, halved and sliced crosswise (about 3 cups)
1 1/2 teaspoons coarse salt
1/3 cup golden raisins
1/4 cup chopped crystallized ginger
2 tablespoons champagne vinegar

Steps:

  • Heat oil in a medium skillet over medium heat. Add onions and salt and cook, stirring often, until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onions are caramelized and evenly brown, about 15 minutes more.
  • Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.
  • Add 1/2 cup water and reduce heat to medium. Cook, stirring occasionally, until all the water is evaporated and pan is dry, about 2 minutes. Stir in vinegar and cook until evaporated; keep warm until ready to serve.

CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Florence Fabricant

Categories     dinner, condiments, sauces and gravies

Time 1h30m

Yield About 6 cups

Number Of Ingredients 16

1/3 cup golden raisins
1/3 cup dark raisins
2/3 cup Calvados, warmed
1 1/2 cups pecan halves
1 cup sugar
1 cup fresh orange juice
12 ounces fresh cranberries
Grated zest of one orange
1 Granny Smith apple, peeled, cored and coarsely chopped
1 large navel orange, peeled, sectioned and coarsely chopped
1 pear, peeled, cored and coarsely chopped
1/2 cup dried mango or papaya, coarsely chopped
1 teaspoon ground cardamom
1/4 teaspoon cracked black pepper
1 teaspoon grated fresh ginger
Salt to taste

Steps:

  • Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
  • Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven. Let cool and chop coarsely.
  • In a heavy saucepan, combine the sugar and orange juice. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop. Add the remaining ingredients, including the raisins in Calvados and the pecans.
  • Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 37 grams

ULTIMATE CRANBERRY/APPLE/RAISIN CHUTNEY



Ultimate Cranberry/Apple/Raisin Chutney image

Simple, easy, and just plain Yummy. A recipe from Oceanspray but tweaked some. This is a must have!!!

Provided by Angela Marie

Categories     Apple

Time 1h

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 11

1 (16 ounce) can cranberry sauce
1/2 cup golden raisin
1/2 cup apple, peeled and diced
1/4 cup sugar
1/4 cup vinegar
2 tablespoons vinegar
1/8 cup brown sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
1 dash ground cloves

Steps:

  • Combine all ingredients in a saucepan.
  • Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
  • Serve hot or warm.

Nutrition Facts : Calories 208.8, Fat 0.2, Sodium 25.2, Carbohydrate 53.4, Fiber 1.5, Sugar 49.7, Protein 0.6

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