Cranberry Orange Ginger Chutney Recipes

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.

Steps:

• Melt the butter in a clean thick bottom pan over medium heat.
• Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
• Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
• Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
• Remove from heat and allow to cool.
• This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
• Add juice, scraping pan to loosen browned bits.
• Add cranberries and remaining ingredients.
• Reduce heat; simmer 15 minutes or until slightly thickened.
• Cover and chill 2 hours.

Steps:

• In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

Steps:

• Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Steps:

• In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
• Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.

Steps:

• In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

Steps:

• In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.

Steps:

• Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
• Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.

Steps:

• Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
• Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
• Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.