Wild Blueberry And Cranberry Chutney Recipes

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

CRANBERRY-BLUEBERRY CHUTNEY / RELISH

Steps:

• Cook cranberries per directions on the bag.
• Take off heat and let cool.
• Add the can of manderin oranges, blueberries and craisins.
• Put in refrigerator & chill.
• You, of course can add more or less of each of the fruit.

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.

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.

FESTIVE FRESH BLUEBERRY AND CRANBERRY RELISH

Steps:

• Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

CRANBERRY AND WILD BLUEBERRY PIE

Steps:

• For filling:
• Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD: Can be made 3 days ahead. Cover; chill.
• For crust:
• Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10- inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips).
• Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
• Serve pie at room temperature.

BLUEBERRY CHUTNEY

Steps:

• Add the first 7 ingredients to a large pot; bring to a boil.
• Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
• Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
• Divide mixture into air-tight containers.
• Store in refrigerator up to 1 week; freeze up to 6 months.