Dried Cranberry Chutney Appetizers Recipes

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FRUITY CRANBERRY CHUTNEY



Fruity Cranberry Chutney image

An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. "It complements turkey and ham nicely," she says. "We also enjoy it as an appetizer, spooned over cream cheese and served with crackers."

Provided by Taste of Home

Time 1h10m

Yield about 5 cups.

Number Of Ingredients 11

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 packages (12 ounces each) fresh or frozen cranberries
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants or golden raisins
1/2 cup dried apricots, coarsely chopped
2 tablespoons finely grated orange zest

Steps:

  • In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.

Nutrition Facts :

DRIED CRANBERRY CHUTNEY APPETIZERS



Dried Cranberry Chutney Appetizers image

Made in minutes with just four ingredients, this chutney makes a great side dish. You can also use it to perk up grilled chicken, roasted vegetables, or tortilla wraps.

Provided by Annacia

Categories     Mango

Time 20m

Yield 1 1/3 cups

Number Of Ingredients 8

1/2 cup dried cranberries
1/4 cup water
2 tablespoons sugar
1 tablespoon finely chopped fresh ginger
3/4 cup mango chutney
soft cheese or cream cheese
apple, slices
toasted baguette, sliced or cracker

Steps:

  • Combine dried cranberries, water, sugar, and ginger in a small saucepan.
  • Bring to boiling.
  • Cover and remove from heat.
  • Let stand for 15 minutes.
  • Snip any large pieces of mango chutney.
  • Stir chutney into cranberry mixture.
  • Cover and chill at least 2 hours (overnight recommended).
  • Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
  • Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
  • Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.

Nutrition Facts : Calories 94, Fat 0.1, Sodium 2.9, Carbohydrate 24.3, Fiber 1.8, Sugar 20.4, Protein 0.2

CRANBERRY CHUTNEY-BRIE APPETIZERS



Cranberry Chutney-Brie Appetizers image

These are so easy to prepare and they are so good, also. They make a lovely appetizer! They can be used for intimate moments with some champagne or you can serve them for a cocktail party. Found on www.pillsbury.com/recipes, have tweaked it slightly.

Provided by Manami

Categories     Cheese

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 pillsbury frozen oven baked flaky layers biscuits (from 22.1 oz bag)
2 ounces brie cheese, rind removed cut into 1/4-inch cubes
1/4 cup whole berry cranberry sauce or 1/4 cup clear cranberry jelly
1/2-1 teaspoon crushed red pepper flakes
1 tablespoon glazed macadamia nuts, coarsely chopped

Steps:

  • Heat oven to 375º.
  • Bake biscuits as directed on bag. Bake biscuits as directed on bag.
  • With serrated knife, cut biscuits horizantally in half; place cut sides up on cookie sheet.
  • Arrange cheese on biscuit halves; spoon cranberry sauce with crushed red pepper flakes mixed in, over cheese.
  • Sprinkle with glazed macadamia nuts.
  • Bake 3-5 minutes longer or until cheese is softened and warm.

Nutrition Facts : Calories 301.8, Fat 9.3, SaturatedFat 5.2, Cholesterol 28.4, Sodium 735.7, Carbohydrate 44.1, Fiber 0.4, Sugar 13.3, Protein 11

SPICED CRANBERRY AND DRIED-FRUIT CHUTNEY



Spiced Cranberry and Dried-Fruit Chutney image

Provided by Jan Schroeder

Categories     Condiment/Spread     No-Cook     Christmas     Cranberry     Spice     Fall     Winter     Edible Gift     Bon Appétit     Oregon

Yield Makes 2 1/2 cups

Number Of Ingredients 10

2 cups fresh cranberries
16 dried apricot halves
1/2 cup dried blueberries
1/3 cup (packed) golden brown sugar
1/4 cup chopped crystallized ginger
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons balsamic vinegar

Steps:

  • Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)

CRANBERRY CHUTNEY CROSTINI



Cranberry Chutney Crostini image

Cranberry-topped crostinis look very attractive on a holiday appetizer buffet. Every bite has the perfect balance of sweet, tart and savory flavors.-Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

1 cup dried cranberries
1/3 cup chopped sweet red pepper
1/3 cup white wine vinegar
1/4 cup packed brown sugar
3 tablespoons chopped shallots
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup water, divided
1/4 cup chopped walnuts
24 slices French bread baguette (1/2 inch thick)
3 ounces cream cheese, softened
3/4 cup crumbled Gorgonzola cheese
Minced chives, optional

Steps:

  • For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened., Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.

Nutrition Facts :

BRIE WITH CRANBERRY CHUTNEY



Brie with Cranberry Chutney image

A sweet-sour fruit-and-spice mixture crowns creamy French cheese.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 10

Number Of Ingredients 11

1 cup fresh or dried cranberries
2/3 cup sugar
1/3 cup cider vinegar
2 tablespoons water
2 teaspoons finely chopped gingerroot
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Vegetable oil
1 round Brie cheese (8 ounces)
Slivered almonds, toasted, if desired
Crackers, if desired

Steps:

  • Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)
  • Heat oven to 350°F. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
  • Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg

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