Cranberry Golden Raisin Chutney Recipes

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CRANBERRY-GOLDEN RAISIN CHUTNEY

This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 10



Cranberry-Golden Raisin Chutney image

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.
  • Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

1 ounce (2 tablespoons) unsalted butter
1/4 cup finely chopped shallot (1 medium shallot)
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 cup golden raisins
12 ounces fresh cranberries
2 sprigs fresh thyme
2 strips (2 inches each) lemon zest
1 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice

CRANBERRY CHUTNEY

Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.

Provided by Jellyqueen

Categories     Chutneys

Time 40m

Yield 7 cups

Number Of Ingredients 12



Cranberry Chutney image

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.

1 lb fresh cranberries
2 1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1/2 cup chopped walnuts

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

RAISIN CHUTNEY

We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!

Provided by Seebee

Categories     Chutneys

Time 10m

Yield 5-10 serving(s)

Number Of Ingredients 6



Raisin Chutney image

Steps:

  • Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
  • Keeps for about 2 weeks in the refrigerator.

1 cup raisins
1 tablespoon chopped fresh ginger
1/2 teaspoon cayenne (fresh ground black pepper also is really good instead)
1/2 teaspoon salt
4 tablespoons water
1/2 lemon

GINGER CRANBERRY CHUTNEY

I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.

Provided by Taste of Home

Time 55m

Yield 5 cups.

Number Of Ingredients 14



Ginger Cranberry Chutney image

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 117 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

5-1/4 cups water, divided
1/2 medium lime
5 whole cloves
1 cup packed dark brown sugar
3/4 cup apricot preserves
1/2 cup cider vinegar
1 tablespoon minced fresh gingerroot
3/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 medium pear, peeled and diced
1 medium tart apple, peeled and diced
3 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
1/2 cup chopped walnuts

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

SWEET AND SPICY CRANBERRY CHUTNEY

This is by far the best cranberry dish of any type that I've ever tasted. It was passed on to me from my mother-in-law. The garlic adds a hint of savoriness and the fresh ginger gives it a spicy kick. A very easy recipe with a sophisticated flavor. I could not find another cranberry chutney recipe exactly like it anywhere on the web, so I am sharing it here! The flavor gets better the longer it sits, so making it a day or two ahead is preferable.

Provided by nanig

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

Time 1h25m

Yield 48

Number Of Ingredients 13



Sweet and Spicy Cranberry Chutney image

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.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 51.3 mg, Sugar 12.8 g

2 cups water
1 ½ cups brown sugar
1 cup white sugar
4 cups fresh cranberries
1 cup chopped onion
1 cup dates, pitted and chopped
1 cup raisins
½ cup vinegar
½ cup chopped fresh ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1 large garlic clove, chopped
8 cloves

KILLER CRANBERRY CHUTNEY

This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!

Provided by Jennifer Hannah

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

Time 40m

Yield 12

Number Of Ingredients 9



Killer Cranberry Chutney image

Steps:

  • Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g

1 tablespoon oil for frying
½ red onions, minced
1 (12 ounce) bag cranberries
¼ cup fresh orange juice
¼ cup apple cider vinegar
¾ cup white sugar
½ teaspoon ground cinnamon
2 apples - peeled, cored, and chopped
2 pears - peeled, cored, and chopped

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

ONION AND GOLDEN RAISIN CHUTNEY

This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 1 cup

Number Of Ingredients 6



Onion and Golden Raisin Chutney image

Steps:

  • Heat oil in a medium skillet over medium heat. Add onions and salt and cook, stirring often, until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onions are caramelized and evenly brown, about 15 minutes more.
  • Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.
  • Add 1/2 cup water and reduce heat to medium. Cook, stirring occasionally, until all the water is evaporated and pan is dry, about 2 minutes. Stir in vinegar and cook until evaporated; keep warm until ready to serve.

2 tablespoons olive oil
1 large white onion, halved and sliced crosswise (about 3 cups)
1 1/2 teaspoons coarse salt
1/3 cup golden raisins
1/4 cup chopped crystallized ginger
2 tablespoons champagne vinegar

CRANBERRY FRUIT CHUTNEY

Make and share this Cranberry Fruit Chutney recipe from Food.com.

Provided by Lennie

Categories     Chutneys

Time P1DT16h30m

Yield 9 cups

Number Of Ingredients 12



Cranberry Fruit Chutney image

Steps:

  • Cut apricots into 1/4-inch-wide strips.
  • In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
  • Cover and let stand for at least 8 hours or up to 24 hours.
  • Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
  • Bring to a gentle boil over medium heat, stirring often.
  • Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
  • Cranberries will have popped; the process takes about 20 minutes.
  • Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
  • Cover with prepared lids; screw on bands fingertip-tight.
  • Process in boiling water bath for 10 minutes.

Nutrition Facts : Calories 433.2, Fat 0.7, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 111.3, Fiber 8, Sugar 82.8, Protein 2.9

2 cups lightly packed dried apricots
2 1/2 cups orange juice
1 cup chopped dates
1/2 cup golden raisin
1/2 cup chopped preserved gingerroot
2 (12 ounce) packages cranberries
1 1/2 cups white sugar
1 1/4 cups finely chopped onions
3/4 cup corn syrup
3/4 cup cider vinegar
1 1/2 teaspoons mustard seeds
1/4 teaspoon salt

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

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

ULTIMATE CRANBERRY/APPLE/RAISIN CHUTNEY

Simple, easy, and just plain Yummy. A recipe from Oceanspray but tweaked some. This is a must have!!!

Provided by Angela Marie

Categories     Apple

Time 1h

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 11



Ultimate Cranberry/Apple/Raisin Chutney image

Steps:

  • Combine all ingredients in a saucepan.
  • Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
  • Serve hot or warm.

Nutrition Facts : Calories 208.8, Fat 0.2, Sodium 25.2, Carbohydrate 53.4, Fiber 1.5, Sugar 49.7, Protein 0.6

1 (16 ounce) can cranberry sauce
1/2 cup golden raisin
1/2 cup apple, peeled and diced
1/4 cup sugar
1/4 cup vinegar
2 tablespoons vinegar
1/8 cup brown sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
1 dash ground cloves

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

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 RAISIN RELISH

I'm not what you'd call an "expert" cook, but even I can make this! The fruit-filled relish is a colorful-tongue tingling addition to Christmas dinner.

Provided by Taste of Home

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 7



Cranberry Raisin Relish image

Steps:

  • In a small saucepan, combine the sugar, water and orange juice; cook and stir over medium heat until sugar is dissolved. , Stir in the cranberries, apricots, raisins and orange peel; bring to a boil. Reduce heat; cover and simmer until the berries pop, about 15 minutes. Serve warm or chilled.

Nutrition Facts :

2 cups plus 2 tablespoons sugar
1/2 cup water
1/2 cup orange juice
2 cups fresh or frozen cranberries
1/2 cup chopped dried apricots
1/2 cup golden raisins
1-1/2 teaspoons grated orange zest

CRANBERRY-PEAR CHUTNEY

Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h15m

Yield 16

Number Of Ingredients 11



Cranberry-Pear Chutney image

Steps:

  • In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
  • Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
  • Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g

1 lb fresh or frozen cranberries (4 cups)
2 small pears, peeled, chopped (about 1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup golden raisins
1 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

CRANBERRY CHUTNEY

Provided by Ruth Cousineau

Categories     Condiment/Spread     Sauce     Berry     Fruit     Side     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Cranberry     Raisin     Fall     Winter     Vegan     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 8



Cranberry Chutney image

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.

1 (12-ounce) package fresh or frozen (don't thaw) cranberries
1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt

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CRANBERRY CHUTNEY WITH GINGER RECIPE - FOOD NEWS
Cranberry Ginger Chutney Recipe. Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. …
From foodnewsnews.com


CRANBERRY-GINGER CHUTNEY RECIPE | MYRECIPES
Step 1. Bring cranberries, sugar, and orange juice to a boil in a large saucepan. Reduce heat, and simmer 15 minutes. Remove from heat. Advertisement. Step 2. Stir in celery and next 4 …
From myrecipes.com


CRANBERRY CHUTNEY WITH FENNEL AND GOLDEN RAISINS - COOK'S …
Recipes; new. Product Reviews; Buying Guides ; Science; Watch now; Magazine; Search . Login; Recipes; new. Product Reviews; Buying Guides; Science; Watch now; Magazine; America's …
From cooksillustrated.com


CRANBERRY CHUTNEY - KITCHEN PARADE
1/8 teas. ginger (powdered) 1/8 teas. cinnamon. Dash of ground cloves. Juice of 1/2 lime. Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, …
From kitchenparade.com


CRANBERRY AND GOLDEN RAISIN RELISH - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Cranberry And Golden Raisin Relish are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes …
From recipeshappy.com


APPLE-CRANBERRY CHUTNEY WITH QUINCE RECIPE - FOOD NEWS
1/3 cup apple cider vinegar 1 1/3 Tbsps lemon zest 1 1/3 cup medium yellow onion Directions In a large saucepan, combine all ingredients (except onion) and simmer, stirring occasionally for 20 …
From foodnewsnews.com


CRANBERRY SAUCE WITH GOLDEN RAISINS | THE LOCAL PALATE
Directions. In a saucepan over low heat, cook cranberries until they release their juices and reduce until thick. In a separate saucepan, bring raisins, wine, orange juice, 1 cup …
From thelocalpalate.com


CRANBERRY CHUTNEY WITH APPLES, RAISINS AND INDIAN SPICES
Put the spice pack into the pot with the raisins and water and simmer until apples are soft but still firm enough to hold together. Toss in the cranberries and cook until most of …
From vintagekitty.com


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