Cranberry Rhubarb Chutney Recipes

RHUBARB CHUTNEY

Steps:

• In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

Steps:

• For chutney:
• Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pork:
• Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

RHUBARB & DATE CHUTNEY

Steps:

• Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
• Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

RHUBARB CHUTNEY

Steps:

• Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
• Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
• The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)

APPLE RHUBARB CHUTNEY

Steps:

• in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Gently boil, stirring often, for 15 minutes. Lower heat if necessary.
• After 15 minutes, add cranberries, cinnamon, and nutmeg. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes).
• At this point, the chutney is ready to can. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars).
• Fill jars with hot chutney, leaving 1/2 inch head space. Remove air bubbles and adjust head space if necessary. Wipe rim with fresh, slightly dampened paper towel.
• Center the lid on the jar and screw band down until resistance is met. Increase to fingertip-tight. The jars are now ready for the canner, which should be at a rolling boil (212F).
• Place jars in the canner, making sure each jar is submerged completely in the water. Bring to a boil again and cover, processing for 10 minutes. Your time does not start until the water is at a rolling boil again.
• After 10 minutes, remove the pot lid and wait 5 minutes. Then remove jars using a jar lifter, and place on a flat level surface. Do not touch for 24 hours. All jar lids should be concave after 24 hours, with no give.
• If any of the lids can pop up and down, the canning did not take. You can try to process again, or simply place the chutney in the fridge and use within a week or two.

THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY

Steps:

• In a large stainless steel pot add all the ingredients.
• Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
• Let the chutney simmer - uncovered - for 1½-2 hours.
• Stirring frequently while cooking.
• Jar and chill or process in a water bath for longer shelf life.

RHUBARB PINEAPPLE CHUTNEY

Steps:

• Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

PINEAPPLE-CRANBERRY CHUTNEY

Steps:

• In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.
• Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.
• Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.
• Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.
• Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.

RHUBARB CHUTNEY

Steps:

• In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.