Cranberry Orange Ginger Chutney Recipes

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CRANBERRY, GINGER, AND ORANGE CHUTNEY



Cranberry, Ginger, and Orange Chutney image

This chunky cranberry chutney is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.

Categories     cranberry chutney     fast sauce     cranberry sauce     orange chutney     thanksgiving sauce     ginger

Time 50m

Yield 5 cups

Number Of Ingredients 9

2 large navel oranges
2 lb. fresh cranberries
1/2 c. water
2 tbsp. balsamic vinegar
3/4 c. granulated sugar
3/4 c. light brown sugar
1/4 c. minced fresh ginger
salt
Freshly ground pepper

Steps:

  • 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.

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.

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

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 GINGER CHUTNEY



Cranberry-Orange Ginger Chutney image

Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time.

Provided by Lori Ann D

Categories     Chutneys

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1/2 cup minced shallot (or green onions)
1 tablespoon finely chopped peeled fresh ginger
1/4 cup orange juice
2 cups fresh cranberries or 2 cups frozen cranberries, thawed
1/2 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
  • Add juice, scraping pan to loosen browned bits.
  • Add cranberries and remaining ingredients.
  • Reduce heat; simmer 15 minutes or until slightly thickened.
  • Cover and chill 2 hours.

Nutrition Facts : Calories 102, Fat 0.8, SaturatedFat 0.1, Sodium 75.5, Carbohydrate 24.1, Fiber 1.5, Sugar 18.8, Protein 0.6

CRANBERRY-GINGER FIVE-SPICE CHUTNEY



Cranberry-Ginger Five-Spice Chutney image

Provided by Maneet Chauhan

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons coconut oil or olive oil
2 tablespoons panch phoron (Bengali five-spice blend)
1 pound cranberries, thawed if frozen
1 cup packed light brown sugar
1/2 cup distilled white vinegar
2 tablespoons grated peeled fresh ginger
1/2 teaspoon chili powder
Kosher salt

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
  • Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.

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 ORANGE & GINGER CHUTNEY



Cranberry Orange & Ginger Chutney image

"This chutney is excellent with roast turkey, pan-fried or grilled poultry." Posted on CityLine (City TV) website, created/submitted by Michael Bonacini.

Provided by gruvygrl

Categories     Chutneys

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/2 cup orange juice
2 1/2 cups cranberries, fresh or frozen
1/2 teaspoon freshly grated ginger
1 grated orange, zest of
1 small cinnamon stick
3/4 cup sugar
1 pinch salt

Steps:

  • Melt the butter in a clean thick bottom pan over medium heat.
  • Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
  • Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
  • Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
  • Remove from heat and allow to cool.
  • This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

Nutrition Facts : Calories 106.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 30.4, Carbohydrate 24.1, Fiber 1.4, Sugar 21.2, Protein 0.2

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