Cranberry Orange Ginger Mango Chutney Recipes

CRAN-CITRUS CHUTNEY

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

SPICED CRANBERRY-ORANGE CHUTNEY

Steps:

• Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.

CRANBERRY GINGER CHUTNEY

Steps:

• 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.

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.

CRANBERRY GINGER CHUTNEY

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.

CRANBERRY ORANGE & GINGER CHUTNEY

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.

CRANBERRY & ORANGE GINGER MANGO CHUTNEY

Steps:

• Directions: Combine all items in a sautee pan on the stovetop and bring to a rapid boil and then turn down the heat and let it simmer until desired thickness is reached. For me this was about 20 minutes but will vary on how thick you want the chutney and the rate/heat of your simmering on your stovetop. I could see this being "done" for some people at about 10-12 minutes and for others, 30 minutes. Yields: approximately 24 ounces of chutney (3 small glass jars). Will keep in jars in the refrigerator for week(s) so you can make a large batch at once. Use common sense but it will keep for quite a long time. Optional: If you want heat and a kick, you could add a pinch of cayenne, red pepper flakes, or chili powder. The TJ's ginger mango chutney has a bit of heat from the red peppers and the heat plays off the sweet from the fruit and it's a wonderful combination. Other warm spices include nutmeg, cardamom, garam masala, or even curry if you like it. If you want to turn this into more of a sweet jam/preserves, add vanilla extract. If you have lemon, orange, or other specialty extracts, they could work well, too. Add additional fruit (I'd start with about 1/2 cup) or substitute any fresh or dried fruit such as raisins, dates, currants, craisins, apricots (fresh of dried), peaches, pears, plums, nectarines, etc. You could use alternate sweetening methods such as using stevia, maple syrup, agave, or alter the sugar proportions to taste. Note the Ocean Spray Cranberry Sauce recipe starts with 1 c water to 1 c sugar. If you are tweaking the spices and flavors, my suggestion would be to take half the batch and pour it into a jar(s). For the other half, make the tweaks and optional add-in's so that you have some diversity (and also if you didn't like the tweak you chose, half the batch is 'safe')