Crock Pot Cranberry Chutney Recipes

SLOW-COOKER CRAN-APPLE CHUTNEY

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened., Transfer to a small bowl; cool slightly. Refrigerate until cold.

SLOW COOKER CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 4 qt slow cooker.
• Turn on high and cook for 3 - 4 hours until the cranberries have burst and the apples are tender.
• Remove the lid from the slow cooker and continue simmering until the chutney has reached desired consistency.
• Serve hot, cold, or at room temperature.
• Store in the refrigerator for up to 2 weeks.

CRANBERRY CHUTNEY

Steps:

• Saute the onions and garlic in the vegetable oil in a medium pot until golden. Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce. Simmer until the cranberries and the chutney begin to thicken, about 20 minutes. Add water during cooking, as necessary, if the mixture becomes too thick.

CRANBERRY CHUTNEY

Steps:

• In saucepan, heat olive oil over medium-high. Add shallots and saute until translucent, stirring occasionally. Add garlic and ginger and saute 30 seconds longer. Stir in remaining ingredients and bring to boil. Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.;

CRANBERRY CHUTNEY

Steps:

• In 4-quart saucepan, mix all ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 15 to 20 minutes, stirring often, until apples are tender and mixture is thickened. Cool completely.
• Spoon chutney into 4 sterilized 8-oz jars. Cover with lids. Store in refrigerator.

CRANBERRY CHUTNEY

Steps:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
• Bring to a boil; reduce heat.
• Simmer, uncovered, for 10 minutes.
• Add the onion, apple and pear; cook for 5 minutes.
• Remove from the heat; stir in raisins and lemon juice.
• Cover and refrigerate for 8 hours or overnight before serving.
• Just before serving, stir in the walnuts.
• Serve with meat or dressing.

QUICK CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

CRANBERRY CHUTNEY II

Steps:

• In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
• Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

SLOW-COOKER APPLE CRANBERRY SAUCE

Steps:

• Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

CRANBERRY CHUTNEY

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.

CRANBERRY CHUTNEY

Steps:

• Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
• Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven. Let cool and chop coarsely.
• In a heavy saucepan, combine the sugar and orange juice. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop. Add the remaining ingredients, including the raisins in Calvados and the pecans.
• Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.

CROCK POT CHUTNEY

Steps:

• spray a skillet with cooking spray and saute onions until softened.
• add onion and next 8 ingredients to a 3 quart crock pot.
• combine flour and vinegar with a whisk, stirring well.
• add to peach mixture.
• cover and cook on low for 5 hours.
• serve.

CRANBERRY CHUTNEY

Steps:

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

CRANBERRY QUINCE CHUTNEY

Steps:

• In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
• Serve chutney chilled or at room temperature.