Special Cranberry Chutney Recipes

SPECIAL CRANBERRY CHUTNEY

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.

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.

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.

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.

CRANBERRY CHUTNEY

Steps:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
• Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
• Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

CRANBERRY CHUTNEY I

Steps:

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

CHERRY-CRANBERRY CHUTNEY

Steps:

• Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
• Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
• Mix the ingredients well.
• Bring to boil over medium to medium-high heat.
• Reduce heat and simmer for 20 minutes or until cranberries pop.
• Cool, then chill in the refrigerator until ready to serve.

THE BEST CRANBERRY CHUTNEY

Steps:

• Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
• Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
• Stir in raisins just before serving.

GARLICKY CRANBERRY CHUTNEY

Steps:

• Combine first five ingredients in a medium sauce pan.
• Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
• Stir in cranberry sauce, heat through, and simmer for 10 minutes.
• Add salt and freshly ground pepper to taste.
• Cover and refrigerate.
• Serve as a condiment with turkey, chicken, or pork.
• Also good as a topping for vanilla ice cream.