MUM'S CRANBERRY CHUTNEY
Here's a cranberry sauce for more adventurous eaters.
Provided by Ashley Skye
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 50m
Yield 20
Number Of Ingredients 12
Steps:
- Combine cranberries, water, sugar, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat, and cook until berries begin to burst, about 10 minutes.
- Stir in onion, raisins, apple, pear, and celery. Cook on medium heat 15 minutes, stirring occasionally. Remove from heat.
- Stir in the almonds and lemon zest to combine. Remove cinnamon sticks. Cool before serving, about 1 hour.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 33.7 g, Fat 1.3 g, Fiber 3.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 62.8 mg, Sugar 27.5 g
CRANBERRY CHUTNEY
You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY CHUTNEY
Steps:
- Place all ingredients in saucepan and cook 25 to 30 minutes.
CRANBERRY CHUTNEY
Provided by James Briscione
Categories condiment
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine the ginger, orange zest and juice, apple cranberries, cinnamon stick, sugar, cloves, a pinch of salt and some ground black pepper in a saucepot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until thickened, 10 to 15 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Cool before serving.
CRANBERRY CHUTNEY
For your next Turkey, Ham or Chicken dinner try this instead of the usual canned cranberries. It can be addictive!
Provided by Bergy
Categories Chutneys
Time 1h20m
Yield 4 cups
Number Of Ingredients 15
Steps:
- In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
- Bring to a boil, stirring until the sugar has dissolved.
- Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
- Boil gently, stirring often, uncovered for 45 minutes.
- Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
- You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.
Nutrition Facts : Calories 575.9, Fat 0.6, SaturatedFat 0.1, Sodium 1196.7, Carbohydrate 146.3, Fiber 5.2, Sugar 128.8, Protein 2
MUM'S CRANBERRY CHUTNEY
Here's a cranberry sauce for more adventurous eaters.
Provided by Ashley Skye
Categories Cranberry Relish
Time 50m
Yield 20
Number Of Ingredients 12
Steps:
- Combine cranberries, water, sugar, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat, and cook until berries begin to burst, about 10 minutes.n
- Stir in onion, raisins, apple, pear, and celery. Cook on medium heat 15 minutes, stirring occasionally. Remove from heat.n
- Stir in the almonds and lemon zest to combine. Remove cinnamon sticks. Cool before serving, about 1 hour.n
Nutrition Facts : Calories 140.2 calories, Carbohydrate 33.7 g, Fat 1.3 g, Fiber 3.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 62.8 mg, Sugar 27.5 g
CRANBERRY FRUIT CHUTNEY
Make and share this Cranberry Fruit Chutney recipe from Food.com.
Provided by Lennie
Categories Chutneys
Time P1DT16h30m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Cut apricots into 1/4-inch-wide strips.
- In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
- Cover and let stand for at least 8 hours or up to 24 hours.
- Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
- Bring to a gentle boil over medium heat, stirring often.
- Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
- Cranberries will have popped; the process takes about 20 minutes.
- Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
- Cover with prepared lids; screw on bands fingertip-tight.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 433.2, Fat 0.7, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 111.3, Fiber 8, Sugar 82.8, Protein 2.9
CRANBERRY TOMATO CHUTNEY
The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland
Provided by Taste of Home
Time 30m
Yield 6 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein.
HOLIDAY CRANBERRY CHUTNEY
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h15m
Yield 6 cups
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 75 grams, Fat 4 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 63 grams, TransFat 0 grams
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