Cranberry Orange Chutney Martha Stewart Recipes

CRANBERRY CHUTNEY

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.

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.

ORANGE CRANBERRY CHUTNEY

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.

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

CRANBERRY-PEAR CHUTNEY

Steps:

• Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes.
• Place pears in a medium bowl, and toss with lemon zest and juice.
• Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool; refrigerate up to 24 hours.

CRANBERRY ORANGE CHUTNEY

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

CRANBERRY-APPLE CHUTNEY

Steps:

• Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.