Holiday Cranberry Chutney Recipes

HOMEMADE CRANBERRY CHUTNEY

Steps:

• Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.
• Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.
• Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.

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.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. , Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
• Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
• Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

CRANBERRY PUMPKIN CHUTNEY

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• Wash and pick over the cranberries.
• Put them in a large saucepan with the sugar.
• Drain the peaches, set the fruit aside, and add the syrup to the cranberries along with the remaining ingredients.
• Place over medium heat and cook, uncovered, for 15 minutes.
• Stir from time to time.
• Add the peaches and continue cooking for 5 minutes more.
• Cool, then chill until ready to serve.
• This recipe should be made at least 2-3 days before serving and will keep nicely in the refrigerator, well covered, for 5-6 days.

HOLIDAY CRANBERRY CHUTNEY!

Steps:

• In a medium saucepan, combine the water and sugar.
• Bring mixture to a boil over medium heat.
• Add the apples, cranberries, 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.