Cranberry Sauce Chutney Recipes

CRANBERRY CHUTNEY

Cranberry Chutney image

Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

Steps:

In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g

CRANBERRY CHUTNEY

Cranberry Chutney image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 small shallot, finely chopped
2 Granny Smith apples, peeled, cored, and diced
2 teaspoons chopped fresh thyme leaves
1/2 cup golden raisins
3 cups frozen cranberries
1/2 lemon, zested and juiced
1/2 cup fresh orange juice
2 tablespoons sugar

Steps:

Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.

CRANBERRY CHUTNEY

Cranberry Chutney image

Provided by Ruth Cousineau

Categories Condiment/Spread Sauce Berry Fruit Side Thanksgiving Vegetarian Quick & Easy Vinegar Cranberry Raisin Fall Winter Vegan Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 (12-ounce) package fresh or frozen (don't thaw) cranberries
1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt

Steps:

Combine all ingredients in a 2-quart heavy saucepan.
Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
Chill chutney, covered, at least 8 hours for flavors to develop.

WINNING CRANBERRY CHUTNEY

Winning Cranberry Chutney image

Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 12

Ingredients

3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoon grated orange zest
3/4 cup orange juice
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY CHUTNEY

Cranberry Chutney image

This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.

Provided by Tara Parker-Pope

Categories condiments

Time 1h

Yield 6 servings

Number Of Ingredients 3

Ingredients

12 ounces fresh cranberries, cleaned and dried
12 ounces (about 1 2/3 cups) sugar
2 teaspoons orange zest

Steps:

Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.
Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 59 grams

CRANBERRY CHUTNEY I

Cranberry Chutney I image

Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.

Provided by Christine L.

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

Yield 20

Number Of Ingredients 10

Ingredients

1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

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.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g

CRANBERRY CHUTNEY

Cranberry Chutney image

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

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.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

SEASONAL CRANBERRY CHUTNEY

Seasonal Cranberry Chutney image

Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity.

Provided by Stella Mae

Categories Chutneys

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole berry cranberry sauce
1 inch fresh ginger, peeled
3 cloves garlic, peeled and finely chopped
1/2 cup apple cider vinegar
4 tablespoons sugar (or less)
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
salt
1/4 cup chopped pecans or 1/4 cup walnuts
1/2 small orange, peeled,diced
1 -2 inch orange rind, finely diced
1/2-1 lemon, juice only

Steps:

Cut ginger into paper thin slices, stack, cut into thin slivers.
Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
Add cranberry sauce and salt.
Mix, bring to a simmer.
It will be a bit lumpy.
Add nuts, orange, peel and lemon juice.
Simmer slowly.
It will take 2 to 3 hours to thicken.
Cool, put in a jar and refrigerate.
This will keep for several days and freezes well.

Nutrition Facts : Calories 152.8, Fat 1.8, SaturatedFat 0.2, Sodium 22.8, Carbohydrate 35.4, Fiber 1.4, Sugar 33.4, Protein 0.5

CRANBERRY SAUCE (HOT CHUTNEY!)

Cranberry Sauce (Hot Chutney!) image

A deliciously different, spicy cranberry chutney-sauce. Fruity and rich in flavor with apples, oranges, golden raisins, and a whole heap of spices. More complex than a basic hot sauce or cranberry sauce, this is a sweet-heat sensation! Wonderful alongside the thanksgiving turkey, but also goes great with just about any beef, chicken or fish dish you can think of. Also a nice glaze for grilled or sauteed veggies. Cranberries aren't just for Thanksgivin' anymore! I use this tangy condiment all year round... Note: for the chutney flavor without the pepper heat, simply skip the peppers and hot sauce, still makes a wonderful condiment, with just the fruits and spices alone.

Provided by Hybrid Cookin

Categories Chutneys

Time 25m

Yield 2 cups, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 orange, peeled, chopped
1/4 cup orange juice
1 (12 ounce) package cranberries (fresh or frozen)
3/4 cup white sugar
3/4 cup packed brown sugar
2 tablespoons maple syrup
1 large apple, peeled, cored, chopped
1/2 cup golden raisin
1 tablespoon apple cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon crushed red pepper flakes
1 teaspoon hot sauce

Steps:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.

Nutrition Facts : Calories 79.9, Fat 0.1, Sodium 8.9, Carbohydrate 20.6, Fiber 1.2, Sugar 17.9, Protein 0.3

CRANBERRY CHUTNEY

Cranberry Chutney image

Categories Condiment/Spread Sauce Christmas Thanksgiving Cranberry Fall Gourmet

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

5 shallots (6 oz), coarsely chopped
1 1/2 tablespoons vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.

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