Cranberry Orange Chutney Recipes

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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-ORANGE CHUTNEY WITH CUMIN, FENNEL, AND MUSTARD SEEDS



Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds image

Provided by Sara Kate Gillingham-Ryan

Categories     Sauce     Mustard     Thanksgiving     Low Fat     Vegetarian     Low Cal     High Fiber     Cranberry     Orange     Fennel     Low Cholesterol     Cumin     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 14

1 1/3 cups sugar
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon yellow mustard seeds
1 cup thinly sliced red onion
1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips
1 tablespoon minced seeded serrano chile
3/4 cup water
1 pound fresh cranberries or frozen, thawed
1/2 cup dried cranberries
1/4 cup matchstick-size strips orange peel (orange part only)
Pinch of salt

Steps:

  • Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
  • Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled.

KILLER CRANBERRY CHUTNEY



Killer Cranberry Chutney image

This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!

Provided by Jennifer Hannah

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

Time 40m

Yield 12

Number Of Ingredients 9

1 tablespoon oil for frying
½ red onions, minced
1 (12 ounce) bag cranberries
¼ cup fresh orange juice
¼ cup apple cider vinegar
¾ cup white sugar
½ teaspoon ground cinnamon
2 apples - peeled, cored, and chopped
2 pears - peeled, cored, and chopped

Steps:

  • Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g

CRANBERRY ORANGE CHUTNEY



Cranberry Orange Chutney image

I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.

Provided by Outta Here

Categories     Chutneys

Time 40m

Yield 10 half-pints, 20 serving(s)

Number Of Ingredients 12

3 cups fresh cranberries (can use frozen-no need to thaw)
1 cup onion, peeled and chopped
1 cup raisins (or currants)
1 cup cider vinegar
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves

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.

Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5

CRANBERRY ORANGE CHUTNEY



Cranberry Orange Chutney image

This delicious cranberry chutney is just perfect for a holiday meal. It's made with a variety of fresh ingredients and spices.

Provided by Diana Rattray

Categories     Side Dish     Sauce     Condiment

Time 18m

Yield 4

Number Of Ingredients 10

1 large orange (peeled, tough membrane removed, chopped)
1/4 cup orange juice
1 12-ounce package (fresh or frozen cranberries , rinsed and drained)
1 3/4 cups sugar
1 large Golden Delicious apple (peeled, cored, and chopped)
1/2 cup golden raisins (or regular seedless raisins)
1/4 cup chopped pecans (or walnuts)
1 tablespoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Steps:

  • Gather the ingredients.
  • Combine all ingredients in a large saucepan; bring to a boil.
  • Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
  • Transfer the cranberry chutney to a bowl and chill until serving time.
  • Extra chutney may be frozen in small freezer containers.
  • Enjoy!

Nutrition Facts : Calories 549 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 1 g, Sodium 8 mg, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 4 g

CRANBERRY-ORANGE CHUTNEY



Cranberry-Orange Chutney image

We have Thanksgiving at an elementary school and play basketball before the meal. This zingy chutney of cranberries, apples, walnuts and gingerroot is a favorite among the guests. -Victoria Davis, Wilder, Vermont

Provided by Taste of Home

Time 45m

Yield 5 cups.

Number Of Ingredients 12

4 small navel oranges
4 cups fresh or frozen cranberries (about 16 ounces)
1-1/2 cups packed brown sugar
1 medium apple, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup orange juice
1 tablespoon minced fresh gingerroot
1 tablespoon cider vinegar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.

Nutrition Facts :

CHERRY-CRANBERRY CHUTNEY



Cherry-Cranberry Chutney image

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!

Provided by mensan98th

Categories     Chutneys

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup brown sugar
1 cup raisins (golden or regular)
1 cup fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup white vinegar
1 (21 ounce) can cherry pie filling
1 orange, whole

Steps:

  • Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
  • Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
  • Mix the ingredients well.
  • Bring to boil over medium to medium-high heat.
  • Reduce heat and simmer for 20 minutes or until cranberries pop.
  • Cool, then chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1

CRANBERRY AND CANDIED ORANGE CHUTNEY



Cranberry and Candied Orange Chutney image

Categories     Sauce     Berry     Citrus     Fruit     Dessert     Thanksgiving     Condiment     Cranberry     Orange     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 large navel orange with skin
7 cups water, divided
1/2 cup sugar
2 cinnamon sticks, divided
1/4 cup (packed) golden brown sugar
1 tablespoon dark rum
2 teaspoons apple cider vinegar
1/8 teaspoon ground allspice
1/2 cup fresh or frozen cranberries

Steps:

  • Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
  • Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
  • Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)

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