Best Cranberry Chutney Recipes

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CRANBERRY CHUTNEY

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 3 cups.

Number Of Ingredients 11



Cranberry Chutney image

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.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

CRANBERRY CHUTNEY

Provided by Food Network

Yield 8-10 servings

Number Of Ingredients 8



Cranberry Chutney image

Steps:

  • In saucepan, heat olive oil over medium-high. Add shallots and saute until translucent, stirring occasionally. Add garlic and ginger and saute 30 seconds longer. Stir in remaining ingredients and bring to boil. Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.;

2 Tbs. STAR Extra Virgin Olive Oil
2/3 cup coarsely chopped shallots
2 tsp. each minced garlic and fresh ginger
1 (12 oz.) bag fresh or frozen and thawed cranberries
1 cup sugar
1/4 cup water
1/4 cup STAR Seasoned Rice Vinegar
1/2 tsp. each salt and pepper

CRANBERRY CHUTNEY

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9



Cranberry Chutney image

Steps:

  • Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.

2 tablespoons butter
1 small shallot, finely chopped
2 Granny Smith apples, peeled, cored, and diced
2 teaspoons chopped fresh thyme leaves
1/2 cup golden raisins
3 cups frozen cranberries
1/2 lemon, zested and juiced
1/2 cup fresh orange juice
2 tablespoons sugar

CRAN-CITRUS CHUTNEY

Provided by Food Network Kitchen

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 0



Cran-Citrus Chutney image

Steps:

  • Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

WINNING CRANBERRY CHUTNEY

Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 12



Winning Cranberry Chutney image

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.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoon grated orange zest
3/4 cup orange juice
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger

CRANBERRY CHUTNEY

This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.

Provided by Florence Fabricant

Categories     condiments, sauces and gravies, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7



Cranberry Chutney image

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.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams

1 cup orange juice
12 ounces fresh cranberries
1 juice orange, pitted and finely chopped (skin and all)
1 tart apple, cored and chopped
12 dried apricots, chopped
1 1/4 cups honey, approximately
1/2 teaspoon ground cardamom

SPICED CRANBERRY CHUTNEY

The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.

Provided by Jody

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 2h30m

Yield 12

Number Of Ingredients 9



Spiced Cranberry Chutney image

Steps:

  • Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g

4 cups fresh cranberries
1 cup white sugar
½ cup brown sugar
1 cup water
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cloves
¼ teaspoon ground allspice
1 tart apple, peeled and diced

CRANBERRY-APPLE CHUTNEY

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13



Cranberry-Apple Chutney image

Steps:

  • In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

CRANBERRY CHUTNEY

Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 7



Cranberry Chutney image

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.

Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g

1 tablespoon extra-virgin olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

CRANBERRY CHUTNEY

Yum yum! I served this chutney at Thanksgiving and ended up copying the recipe for most of the guests. Bye bye cranberry sauce in a can and hello Cranberry Chutney! (This recipe is a courtesy of Elizabeth Ryan.)

Provided by Cooking to Perfecti

Categories     Chutneys

Time 50m

Yield 16-20 serving(s)

Number Of Ingredients 10



Cranberry Chutney image

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.).

Nutrition Facts : Calories 207, Fat 0.3, Sodium 233.4, Carbohydrate 53.2, Fiber 4.8, Sugar 42.7, Protein 0.8

1 3/4 lbs tart apples, cored,peeled and chopped
2 1/4 lbs cranberries
2 cups light brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon chili pepper flakes
1/2 lb dark raisin

CRANBERRY CHUTNEY I

Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.

Provided by Christine L.

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 20

Number Of Ingredients 10



Cranberry Chutney I image

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.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g

1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

CRANBERRY CHUTNEY

Provided by Food Network

Categories     condiment

Time 50m

Yield 8 servings

Number Of Ingredients 10



Cranberry Chutney image

Steps:

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

1 3/4 pounds tart apples, chopped
2 1/4 pounds cranberries
2 cups light brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon pepper flakes
1/2 pound dark raisins

THE BEST CRANBERRY CHUTNEY

I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!

Provided by KLBoyle

Categories     Berries

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12



The Best Cranberry Chutney image

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.

1 (12 ounce) bag fresh cranberries
1/2 cup sugar
1 cup golden raisin
1 cup walnuts, chopped
1/2 cup dates
1 teaspoon orange rind, grated
1 teaspoon lemon rind, grated
1 orange, juice of
1 lemon, juice of
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

SPICY CRANBERRY CHUTNEY

Provided by Food Network

Time 40m

Yield 80 servings

Number Of Ingredients 12



Spicy Cranberry Chutney image

Steps:

  • What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.;
  • Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.
  • Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions.
  • Per tablespoon: 35 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 1 g fiber; 58 mg sodium; 15 mg potassium
  • Exchanges: 1/2 other carbohydrate

8 cups fresh or frozen cranberries (2 pounds)
2 shallots, minced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups red-wine vinegar
2 tablespoons minced fresh ginger
2 tablespoons whole mustard seeds
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
2 teaspoons salt

CRANBERRY CHUTNEY II

Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce.

Provided by CHRISTYJ

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 22

Number Of Ingredients 11



Cranberry Chutney II image

Steps:

  • In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
  • Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

Nutrition Facts : Calories 53.5 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 110 mg, Sugar 11.8 g

2 cups cranberries
2 tomatoes - blanched, peeled and chopped
⅓ cup golden raisins
¼ cup chopped onion
1 teaspoon salt
1 cup packed brown sugar
½ cup cider vinegar
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground black pepper
¾ cup water

CHERRY-CRANBERRY CHUTNEY

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!

Provided by mensan98th

Categories     Chutneys

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9



Cherry-Cranberry Chutney image

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.

Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1

1 cup brown sugar
1 cup raisins (golden or regular)
1 cup fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup white vinegar
1 (21 ounce) can cherry pie filling
1 orange, whole

GARLICKY CRANBERRY CHUTNEY

I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry.

Provided by ccferne

Categories     Chutneys

Time 45m

Yield 1 pint

Number Of Ingredients 7



Garlicky Cranberry Chutney image

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.

1 inch fresh ginger, peeled & grated
3 cloves garlic, minced
1/2 cup cider vinegar
1/4 cup sugar
1/8 teaspoon cayenne
1 (16 ounce) can whole berry cranberry sauce
salt & pepper

CRANBERRY CHUTNEY

East meets West in this unique blend of cranberries with other fruits. Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too :)

Provided by Steve P.

Categories     Chutneys

Time P1DT15m

Yield 2 1/2 Cups, 10-16 serving(s)

Number Of Ingredients 11



Cranberry Chutney image

Steps:

  • Bring water and sugar to a boil in a medium saucepan over medium heat.
  • Add remaining ingredients; return to a boil.
  • Reduce heat and simmer 15 minutes or until apples are tender.
  • Pour into a glass mixing bowl (acid foods can react with metal bowls).
  • Place a piece of plastic wrap directly on chutney.
  • Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.
  • Serve at room temperature.
  • Use as an accompaniment to meats such as turkey or use as a Sandwich spread with bagels plain or with a layer of cream cheese.

Nutrition Facts : Calories 142.3, Fat 0.1, Sodium 3.2, Carbohydrate 36.6, Fiber 2.3, Sugar 30.6, Protein 0.6

1 cup water
1 cup sugar
12 ounces cranberries, fresh (or frozen)
1/2 cup vinegar
1 cup raisins
1/2 cup peeled diced apple
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts (optional)

APPLE & CRANBERRY CHUTNEY

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Provided by Good Food team

Categories     Buffet, Condiment

Time 1h30m

Yield Makes 4 x 500g jars

Number Of Ingredients 8



Apple & cranberry chutney image

Steps:

  • Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  • Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
  • Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

1kg cooking apples, peeled and chopped into small chunks
500g eating apple, peeled and chopped into large chunks
450g onion, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberry

HOLIDAY CRANBERRY CHUTNEY

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h15m

Yield 6 cups

Number Of Ingredients 15



Holiday Cranberry Chutney image

Steps:

  • In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
  • Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
  • Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 75 grams, Fat 4 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 63 grams, TransFat 0 grams

1/2 cup cider vinegar
2 1/4 cups firmly packed light brown sugar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1 1/2 cups water
2 lemons, rind grated finely, pith discarded and fruit cut into sections
2 navel oranges, rind grated finely, pith discarded and fruit cut into sections
1 tart apple, peeled and coarsely chopped
6 cups fresh cranberries
1/2 cup golden raisins
1/2 cup dried apricots
1/2 cup chopped pecans

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Joanne makes a big vat of this cranberry chutney before Thanksgiving to jar and give away over the holidays. It makes a nice alternative to traditional cranberry sauce, is delicious on turkey sandwiches, and goes beautifully with cheese, crackers, and charcuterie. What You’ll Need To Make Cranberry Chutney. Step-by-Step Instructions. Combine all of the …
From onceuponachef.com


CRANBERRY, GINGER AND ORANGE CHUTNEY RECIPE - FOOD & WINE
Step 2. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat ...
From foodandwine.com


BEST CRANBERRY-MAPLE CHUTNEY RECIPES | FOOD NETWORK …
Directions. Step 1. Heat the canola oil, add the diced onions and let sweat until soft and transparent, about 4 to 5 minutes. Add the white vinegar. Add the cranberries, orange juice and zest, cinnamon, nutmeg and dry mustard. Let simmer until the first cranberries start to pop, about 5 minutes. Add the maple syrup.
From foodnetwork.ca


CRANBERRY CHUTNEY | RICARDO
Season with salt and pepper. Add the broth, sugar, and 500 ml (2 cups) of cranberries. Bring to a boil and simmer gently for about 15 minutes. Add the remaining cranberries and cook for 10 minutes. Let cool. Cover and refrigerate until completely chilled. Adjust the seasoning.
From ricardocuisine.com


30 BEST CHUTNEY RECIPES - INSANELY GOOD
Cranberry Prosecco Chutney. This cranberry and prosecco chutney is perfect for entertaining, whether as a wedding appetizer or Sunday brunch spread. A glug of prosecco livens up the tart sweetness of the cranberries and savoriness of the shallots. Careful, though; this chutney is addictive! So make sure you have enough for your guests!
From insanelygoodrecipes.com


THE BEST BOOTLEGGED CRANBERRY CHUTNEY RECIPE EVER - MARGARET …
2 tbsp Chopped red onion. 1 tbsp White rum (apple juice can be substituted.) 1/2 tsp Curry powder. 1/2 tsp Ground cinnamon. 1/2 tsp Fresh grated ginger root. Directions: Bring all ingredients to a boil. Reduce heat to medium and cook 18 minutes or …
From margaretfeinberg.com


10 BEST DRIED CRANBERRY CHUTNEY RECIPES | YUMMLY
dried figs, tart apples, cranberries, orange juice, apple cider vinegar and 4 more. Bacon and Cranberry Chutney Appetizer Foodtastic Mom. salt, cranberries, bacon, light brown sugar, apple cider vinegar and 3 more. Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula Pork.
From yummly.com


10 BEST DRIED CRANBERRY CHUTNEY RECIPES | YUMMLY
The Best Dried Cranberry Chutney Recipes on Yummly | Cinnamon Orange-cranberry Chutney, Ginger-crusted Pork Cutlets With Orange-cranberry Chutney And Wilted Arugula, Seared Salmon With Cranberry Chutney ... Dried Cranberry Chutney Recipes 68,049 Recipes. Last updated Aug 05, 2022. This search takes into account your taste preferences. …
From yummly.com


CRANBERRY CHUTNEY - SPICE CRAVINGS
Select SAUTÉ on the instant pot to thicken the chutney. Check the taste and add more sugar if needed. Simmer the chutney for 5-8 minutes, or until it thickens to a jam-like consistency. Use a potato masher to mash some of the fruit. Cool completely then chill in the refrigerator until ready to serve.
From spicecravings.com


CRANBERRY CHUTNEY | TRADITIONAL DIP FROM INDIA
Cranberry chutney is a traditional Indian chutney made with fresh cranberries as main ingredients. Other ingredients usually include green chili peppers, cumin, garlic, ginger, coriander, jaggery, oil, and salt. There are many cranberry chutney variations made with different additional ingredients such as grated coconut or black gram (urad dal ...
From tasteatlas.com


CRANBERRY ORANGE CHUTNEY - THESUPERHEALTHYFOOD
Ingredients 1 large orange (peeled, tough membrane removed, chopped) 1/4 cup orange juice 1 12-ounce package (fresh or frozen cranberries, rinsed and drained) 1 3/4 cups sugar 1 large Golden Delicious apple (peeled, cored, and chopped) 1/2 cup golden raisins (or regular seedless raisins) 1/4 cup ...
From thesuperhealthyfood.com


CRANBERRY CHUTNEY - INDIAN STYLE - CULINARY SHADES
Add the cranberries and give them a mix. Add sugar, salt, red chili powder, and water, and mix them with a spatula. Close and lock the lid with the pressure knob in the sealing position. Pressure cook on high-pressure mode for 5 minutes followed by a natural pressure release. (or quick release after 10 minutes NPR).
From culinaryshades.com


BEST CRANBERRY CHUTNEY RECIPES - THE DAILY MEAL
From easy Cranberry Chutney recipes to masterful Cranberry Chutney preparation techniques, find Cranberry Chutney ideas by our editors and community in this recipe collection. Restaurants, Recipes, Chefs, Food Trends, Entertaining and Travel Guides
From thedailymeal.com


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