Thanksgiving Cranberry Rhubarb Cherry Chestnut Chutney Recipes

CHERRY CRANBERRY CHUTNEY

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally., Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers.

RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY

Steps:

• Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

RHUBARB-CHERRY CHUTNEY

Steps:

• In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 2-quart heavy saucepan.
• Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
• Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
• Chill chutney, covered, at least 8 hours for flavors to develop.

THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY

Steps:

• In a large stainless steel pot add all the ingredients.
• Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
• Let the chutney simmer - uncovered - for 1½-2 hours.
• Stirring frequently while cooking.
• Jar and chill or process in a water bath for longer shelf life.

CRANBERRY CHUTNEY

Steps:

• Place all ingredients in saucepan and cook 25 to 30 minutes.

CRANBERRY CHUTNEY III

Steps:

• In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.

CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
• Bring to a boil; reduce heat.
• Simmer, uncovered, for 10 minutes.
• Add the onion, apple and pear; cook for 5 minutes.
• Remove from the heat; stir in raisins and lemon juice.
• Cover and refrigerate for 8 hours or overnight before serving.
• Just before serving, stir in the walnuts.
• Serve with meat or dressing.

RHUBARB CHUTNEY

Steps:

• Bring all ingredients to a boil in heavy saucepan, then simmer for 5 mins until rhubarb is soft, stirring occasionally,.
• Serve warm with pork, chicken or salmon.

CRANBERRY CHUTNEY

Steps:

• Place all ingredients in a large saucepan.
• Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
• (If using frozen cranberries, increase cooking time to 35-40 minutes.).

RHUBARB CHUTNEY

Steps:

• Grate zest from both oranges and set aside.
• Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.
• Remove orange sections from bowl and chop coarsely; return to bowl along with any juice.
• In a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.
• Tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.
• Bring to boil over medium heat, stirring constantly until sugar is dissolved.
• Reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.
• Remove spice bag and discard.
• Prepare half-pint jars for canning.
• Ladle chutney into prepared jars leaving 1/4 inch headspace.
• Wipe tops of jars, and place lids and screw tops according to manufacturers instructions.
• Process in boiling water bath for 10 minutes.
• Remove jars from bath and let cool completely.
• Lids should be concave when sealed.
• Store in a cool, dark place.
• NOTE: TO FREEZE RHUBARB Cut stalks into 1 inch pieces.
• Spread pieces on a cookie sheet and place in freezer until firm.
• Remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.
• Store in freezer for up to one year.

TANGERINE & CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, then reduce heat to a simmer.
• Cover (this is important, these things pop all over the place at first--) and cook down until thickened to your liking (check after a half hour or so, and if you cook longer, check periodically to be sure the sugary content doesn't begin to burn).
• Adjust the sweetness if you like; I like it more tangy, the hubby likes sweeter.

SWEET AND SPICY CRANBERRY CHUTNEY

Steps:

• Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
• Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
• Pour into a large bowl and refrigerate until set, about 45 minutes.

PRINCESS G'S RHUBARB CHUTNEY

Steps:

• Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
• Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.