Satsuma Orange And Dried Cranberry Chutney Recipes

CRANBERRY-SATSUMA CHUTNEY

Steps:

• Peel satsumas, and finely chop ¼ cup rind. Discard remaining rind. Chop satsumas, discarding seeds, if necessary. Spray a large Dutch oven with nonstick cooking spray, and heat over medium-high heat. Add satsuma rind, onion, and jalapeño. Cook until onion is softened, stirring often, about 5 minutes. Add cranberries, chopped satsuma, 2½ cups water, brown sugar, vinegar, mustard, salt, and celery seed. Bring to a boil over high heat, reduce heat, and simmer until thickened, stirring occasionally, about 35 minutes.

CRANBERRY-SATSUMA RELISH

Steps:

• Finely grate zest of satsumas into a bowl. Peel and section fruits, removing as much stringy membrane as possible, then seed and coarsely chop flesh; transfer with any juices to bowl.
• Combine sugar and wine in a large nonreactive saucepan. Bring to a vigorous simmer over medium-high heat, stirring until sugar has dissolved. Stir in cranberries and 1/4 teaspoon salt. Reduce heat to medium and simmer, stirring constantly, until some of the cranberries begin to burst and collapse, 5 to 7 minutes.
• Stir in satsuma zest, flesh, and juices; cook 1 minute more. (Relish should be chunky and not too broken down, with some cranberries still intact.) Let cool completely in pan, stirring a few times, before serving. Relish can be refrigerated in an airtight container up to 1 week.

ORANGE CRANBERRY CHUTNEY

Steps:

• In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

ORANGE CHUTNEY

Steps:

• Quarter the oranges and sprinkle with kosher salt and cure for 24 hours. Rinse off gently, taking care not to squeeze any juice from the oranges. Place in a pot and cover with boiling water, 2 inches above oranges. Add one half cup of salt. Bring to a boil. If water tastes too salty, discard some and add fresh water. Add sugar, vinegar, orange juice, dates and whole spices and allow to simmer. In a separate pan, heat mustard oil over low flame. Add the cumin and aleppo pepper. Cook until fragrant. Add the ginger and garlic and sweat. Combine with orange mixture and simmer until a chutney consistency is achieved.

SPICED ORANGE-CRANBERRY CHUTNEY

Steps:

• In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.

CRANBERRY ORANGE CHUTNEY

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

SATSUMA ORANGES, DRIED CRANBERRIES & BLUE CHEESE SALAD

Steps:

• Place all ingredients except cheese and dressing in a large bowl.
• Drizzle dressing around inside edge of bowl. Using tongs, gently toss to coat everything with dressing.
• Divide salad among 4 chilled plates and sprinkle with blue cheese. Also great served with spiced pecans and grilled chicken.

SATSUMA ORANGE AND DRIED-CRANBERRY CHUTNEY

Steps:

• In a medium saucepan, mix the satsumas with the sugar and lemon juice. Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes. Stir in the cranberries and remove from the heat. Let cool to room temperature, about 1 hour.