Easy Cranberry Chutney Recipe With Walnuts

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BRAMLEY & WALNUT CHUTNEY



Bramley & walnut chutney image

Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift

Provided by Sara Buenfeld

Categories     Condiment

Time 1h25m

Yield Makes 2.17kg

Number Of Ingredients 11

1.6kg Bramley apple , peeled, cored and chopped
500g eating apple , peeled, cored and sliced
450g onion , halved and sliced
1 large red chilli , deseeded and chopped
500g light muscovado sugar
250ml cider vinegar
100g raisin
85g chopped stem ginger
1 tsp ground cinnamon
1 tsp salt
85g walnut , roughly broken

Steps:

  • Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
  • Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don't burn. Sterilise your jars.
  • When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.

Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

CRANBERRY-APPLE CHUTNEY



Cranberry-Apple Chutney image

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

Steps:

  • In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH



Almost-Famous Cranberry Walnut Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Steps:

  • Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

SPECIAL CRANBERRY CHUTNEY



Special Cranberry Chutney image

Special Cranberry Chutney, a wonderful recipe loaded with cranberries, apple, orange, golden raisins and pecans. Quick to make and great for freezing too! Serve as part of a dinner or with cold cuts.

Provided by Lovefoodies

Categories     Jams, Pickles, Preserves

Time 13m

Number Of Ingredients 10

1 orange
1/4 cup orange juice
12 ounces fresh cranberries
1 3/4 cups sugar
1 large Golden Delicious apple, peeled, cored, chopped
1/2 cup golden raisins
1/4 cup chopped pecans or walnuts
1 tablespoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Steps:

  • Remove the outer skin from the orange and chop in to fine pieces.
  • In a pan, add all the ingredients EXCEPT the nuts and bring to a boil. Then reduce the heat to a gentle simmer for about 5 to 8 minutes or until you see the cranberries burst. Stir occasionally. Then remove from heat and add the chopped nuts.
  • Transfer the mixture to a bowl and allow to cool then refrigerate until serving time.

Nutrition Facts : Calories 544 calories, Carbohydrate 128 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 7 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 7 grams sodium, Sugar 112 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

QUICK CRANBERRY CHUTNEY



Quick Cranberry Chutney image

Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.

Provided by Taste of Home

Time 25m

Yield about 7 cups.

Number Of Ingredients 14

1 pound fresh or frozen cranberries
2-1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/2 cup chopped walnuts
Cooked pork chops or roast turkey or chicken

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.

Nutrition Facts :

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