Paula Deen Cranberry Chutney Recipes

SPICY CRANBERRY CHUTNEY

Steps:

• Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

CRANBERRY CHUTNEY

Steps:

• Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.

CRANBERRY CHUTNEY

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.

PAULA DEEN'S SPIKED CRANBERRY LEMONADE

Steps:

• In a very large bowl, like a punch bowl, or a very large juice pitcher, mix pineapple and cranberry juices, lemonade concentrate and rum.
• Upon serving, add ginger ale and ice to bowl or serving pitcher.
• Garnish bowl/pitcher with floating fruit or use as garnish for glass, if you wish.

WAYNE'S CRANBERRY SAUCE (PAULA DEEN)

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, then lower the heat so that the liquid simmers.
• Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
• Remove the pan from the heat and let the sauce cool.
• Serve in a side bowl with turkey or any preferred holiday dish.

WINNING CRANBERRY CHUTNEY

Steps:

• In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.

PAULA DEEN'S CRANBERRY BRIE

Steps:

• Allow the puff pastry to thaw approximately 30 minutes.
• Preheat the oven to 400.
• In a small bowl, beat the egg with 1 teaspoon water to make an egg wash. Set aside.
• Lightly flour a large cutting board. Roll out the pastry to a 14" square. Cut off the corners to make a modified circle shape, reserving the cut pieces to make decorative shapes later.
• Spread the apricot preserves on the circle of dough, leaving a 2" margin around the edges.
• Soak the dried cranberries in the orange juice for approx 5 minutes, until they have absorbed some liquid and softened. Drain the excess juice.
• Arrange the cranberries on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top.
• Brush the edges of the pastry with the egg wash. Fold up to completely seal the brie in the pastry, using additional egg wash if necessary, and pinching to help "glue" the edges together.
• Lightly grease a baking sheet or spray with vegetable oil spray. Place the brie seam side down on the sheet. Use small cookie cutters to cut out decorative shapes from the leftover pastry and place on the top. Brush with remaining egg wash.
• Bake for 20 minutes.
• Transfer to a serving plate. Allow to sit for at least 30 minutes before serving! If you cut into it too early, the cheese will run out onto your serving plate.
• Serve with water crackers.

CHUNKY & FRESH CRANBERRY SAUCE W/ WALNUTS, RAISINS, & AP

Steps:

• Mix sugar and water and bring to a boil.
• Add the cranberries and return to a boil. Reduce heat until the mixture comes to a simmer.
• Add the remaining ingredients and let cook for 10-15 minutes.
• Let cool and serve as desired. Makes 8 half cup servings.

PAULA DEEN'S CANNED CRANBERRIES PLUS

Steps:

• In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
• Serve chilled.
• When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!