Cranberry Port Wine Chutney Recipes

PORT WINE CRANBERRY SAUCE

Steps:

• In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.

CRANBERRY CHUTNEY I

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.

CRANBERRY & PORT WINE CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally., Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers.

CRANBERRY-PORT CONSERVE

Steps:

• Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)

CRANBERRIES AND PORT WINE

Steps:

• Wash berries, and discard those that are wrinkled.
• Combine berries, sugar and wine, and boil over high heat until sugar has dissolved. Reduce heat, and boil, uncovered, until berries begin to pop, about 5 minutes.
• Stir in cinnamon and orange sections. Remove from heat and chill. Refrigerate at least overnight.

CRANBERRIES AND PORT WINE

Steps:

• Wash cranberries and place in pot with sugar, port and cinnamon. Bring to boil over high heat. Reduce heat and boil, gently, uncovered, until cranberries begin to pop, about five minutes.
• Stir in ginger. Remove from heat and chill. Refrigerate at least overnight; it will keep up to a week.

CRANBERRY-PORT SAUCE

Steps:

• In a non-reactive saucepan, combine cranberries, port, sugar, orange zest, and gingerroot.
• Bring to a boil over medium-high heat, stirring to dissolve sugar.
• Reduce heat to low and simmer for 12 to 15 minutes, stirring frequently, until cranberries have popped and the sauce is slightly thickened.
• Discard gingerroot.
• Stir in jelly.
• Let it cool to room temperature before serving.

CRANBERRY RED WINE RELISH

Steps:

• Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
• Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

MULLED CRANBERRY CHUTNEY

Steps:

• Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.
• Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.

CRANBERRIES AND PORT WINE CONDIMENT

Steps:

• Wash cranberries and place in a pot with the sugar, port and cinnamon.
• Bring to a boil over high heat.
• Reduce heat and boil gently, uncovered, until berries begin to pop (about 5 minutes).
• Stir in the slivered ginger.
• Remove from heat and chill overnight.
• Keeps in the refrigerator for about one week (if there is any leftover).