Cranberry Pineapple Chutney Recipes

Steps:

• In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

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.

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

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.

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.

Steps:

• Peel, core and roughly chop the apples and pineapple. Peel and roughly chop the onions. Mix together the apples, pineapple, onions, cranberries, dates, raisins, garlic and ginger.
• Put the mix of fruit and vegetables in batches through the food processor until finely chopped. Tip into a large wide pan or preserving pan.
• Add the spices, salt and vinegar and bring to the boil. Simmer for 20 mins until the apple is pulpy, then add the sugar and stir to dissolve. Bring to theboil, then simmer for about 40-45 mins, until the chutney is thick and pulpy.
• Pot into warm, sterilised jars. Seal, label and store for at least a month in a cool dry place.

Steps:

• 1. Rinse and pick over Cranberries, discarding stems or blemished berries. Peel, core and finely chop the Pineapple. Peel and grate or mince the Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit. Tie the Lemon zest and spices (if using whole spices) in a piece of cheesecloth, or just add them to the pot. 2. Combine all ingredients in a saucepan. Because of the Cranberry's high acidity, they should not be placed in an aluminum or cast iron pan. Bring to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the Cranberries begin to pop. Correct the seasonings, adding more sugar, vinegar and lemon juice as needed; the Chutney should be a little sweet a little sour and a little spicy. Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth bundle.

Steps:

• Put all the ingredients in a heavy saucepan and stir to combine. Bring to a boil and cook over medium heat about 20 minutes, until the mixture is thick.
• Transfer to sterilized canning jars and seal according to manufacturer's directions, or put in plastic containers and refrigerate. The chutney can be prepared several days in advance. Serve at room temperature.

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Steps:

• In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.
• Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.
• Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.
• Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.
• Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.