Weight Watchers Easy Cranberry Chutney Recipes

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.

EASY CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in saucepan.
• Cook on high, stirring constantly until mixture boils.
• Reduce heat and simmer about 30 minutes or until thickened.
• Pour mixture into jars or bowl and refrigerate.

QUICK 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, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

WEIGHT WATCHER'S EASY CRANBERRY CHUTNEY

Steps:

• In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
• Reduce heat to low and continue simmering, slowly, until thickened and almost jam-like, stirring occasionally, about 20 minutes. Pour into a glass or nonreactive, heat-safe bowl. Refrigerate until chilled and then cover and store in the refrigerator for up to 2 weeks.

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.

WEIGHT WATCHERS CRANBERRY CHICKEN

Steps:

• Pour ingredients on top of chicken in 9X13 pan bake at 350 for 40 minutes to 50 minutes or until chicken is cooked.
• serve over yellow or white rice.
• unsure of the bottle size but I know it is the small bottle.

CRANBERRY CHUTNEY

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.