Don Strange Ranch Cranberry Chutney Recipes

DON STRANGE RANCH - CRANBERRY CHUTNEY

Don Strange Ranch - Cranberry Chutney image

From the San Antonio newspaper. This is a wonderful cranberry sauce for pork, turkey, chicken. Easy to make, guests will rave!

Provided by YaYa1689

Categories Chutneys

Time 15m

Yield 6 Cups

Number Of Ingredients 12

Ingredients

1 (10 ounce) jar jalapeno jelly
1/4 cup apple cider vinegar
1/2 cup honey
2 cups sugar
2 (12 ounce) cans whole berry cranberry sauce
1 cup raisins
1 tablespoon granulated garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
2 cups coarsely chopped pecans

Steps:

In heavy saucepan over med-low heat add jalapeno jelly with vinegar, honey and sugar stir until sugar is dissolved.
Remove from stove.
Add everything else mixing thoroughly.
Let mixture sit for 1 hour to meld flavors.
Can be made several days ahead and refrigerated.
Raisins will plump up.
Allow to come to room temperature or heat to serve.

Nutrition Facts : Calories 973.9, Fat 26.5, SaturatedFat 2.3, Sodium 52.2, Carbohydrate 193.1, Fiber 6.4, Sugar 173.5, Protein 4.7

CRANBERRY GINGER CHUTNEY

Cranberry Ginger Chutney image

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

Provided by Ali's Family Kitchen

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

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¼ cups white sugar
1 cup orange juice
1 cup white wine vinegar
¼ cup chopped fresh ginger
1 tablespoon orange zest
1 shallot, minced
2 cinnamon sticks
⅛ teaspoon salt
2 (12 ounce) packages cranberries
1 teaspoon vegetable oil
2 teaspoons mustard seeds

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.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 31.6 g, Fat 0.7 g, Fiber 3.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 28.5 mg, Sugar 25 g

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