Easy Cranberry Chutney Recipes

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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

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-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

QUICK CRANBERRY CHUTNEY

Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.

Provided by Taste of Home

Time 25m

Yield about 7 cups.

Number Of Ingredients 14



Quick 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, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

Nutrition Facts :

1 pound fresh or frozen 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 tablespoon grated lemon zest
1/2 cup chopped walnuts
Cooked pork chops or roast turkey or chicken

CRANBERRY CHUTNEY

Enjoy this cranberry chutney that's made with apple - a perfect condiment for gift-giving.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h30m

Yield 16

Number Of Ingredients 6



Cranberry Chutney image

Steps:

  • In 4-quart saucepan, mix all ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 15 to 20 minutes, stirring often, until apples are tender and mixture is thickened. Cool completely.
  • Spoon chutney into 4 sterilized 8-oz jars. Cover with lids. Store in refrigerator.

Nutrition Facts : Calories 92, Carbohydrate 23 g, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1 mg

1 bag (12 oz) fresh cranberries (3 cups)
1 large Granny Smith apple, chopped
1 1/2 cups sugar
3/4 cup water
2 tablespoons cider vinegar
1 teaspoon apple pie spice

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

FRUITY CRANBERRY CHUTNEY

An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. "It complements turkey and ham nicely," she says. "We also enjoy it as an appetizer, spooned over cream cheese and served with crackers."

Provided by Taste of Home

Time 1h10m

Yield about 5 cups.

Number Of Ingredients 11



Fruity Cranberry Chutney image

Steps:

  • In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.

Nutrition Facts :

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 packages (12 ounces each) fresh or frozen cranberries
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants or golden raisins
1/2 cup dried apricots, coarsely chopped
2 tablespoons finely grated orange zest

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

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

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

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

EASY CRANBERRY CHUTNEY

This recipe was given to me by an old friend, Ginny Dowd, and I have made it for years! It always gets rave reviews when I serve it.

Provided by MA HIKER

Categories     Fruit

Time 45m

Yield 2 quarts

Number Of Ingredients 10



Easy Cranberry Chutney image

Steps:

  • Bring to boil the first eight ingredients.
  • Stir in the cranberry sauce and raisins.
  • Simmer 30 minutes.
  • Chutney will thicken as it cools.
  • Will keep 6 weeks in refrigerator.

Nutrition Facts : Calories 1371.9, Fat 1.5, SaturatedFat 0.2, Sodium 1427.5, Carbohydrate 354.2, Fiber 8.6, Sugar 328.1, Protein 3.8

1 cup sugar
1/2 cup red wine vinegar
2 tablespoons molasses
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon hot pepper sauce
2 (16 ounce) cans whole berry cranberry sauce
1 cup golden raisin

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

CRANBERRY CHUTNEY

Provided by Tyler Florence

Categories     condiment

Time 17m

Yield about 1 1/2 cups

Number Of Ingredients 4



Cranberry Chutney image

Steps:

  • Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.

2 cups fresh cranberries
1/2 cup full-body red wine
1/4 cup sugar
Freshly ground black pepper

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 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

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

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

CRANBERRY CHUTNEY III

A sweet chutney, perfect for Thanksgiving and Christmas. It's delicious on meats.

Provided by Elaine

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

Time 15m

Yield 60

Number Of Ingredients 6



Cranberry Chutney III image

Steps:

  • In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.

Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.3 g, Fiber 0.3 g, Sodium 0.2 mg, Sugar 7.7 g

3 cups fresh cranberries
1 cup chopped apples
1 orange peel, chopped
2 cups white sugar
1 cup water
⅓ cup orange liqueur

CRANBERRY CHUTNEY

Provided by James Briscione

Categories     condiment

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8



Cranberry Chutney image

Steps:

  • Combine the ginger, orange zest and juice, apple cranberries, cinnamon stick, sugar, cloves, a pinch of salt and some ground black pepper in a saucepot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until thickened, 10 to 15 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Cool before serving.

One 1-inch piece fresh ginger, peeled, sliced and crushed
1 orange, zested and juiced
1 Granny Smith apple, peeled and coarsely grated
Two 12-ounce bags frozen cranberries
1 cinnamon stick
1/2 cup sugar
Pinch ground cloves
Kosher salt and ground black pepper

WEIGHT WATCHER'S EASY CRANBERRY CHUTNEY

A chutney is like a savory jam; it's a favorite condiment in East Indian cooking. This cranberry version is tart and crisp, great with roast chicken or turkey. Only 1 PointsPlus value per serving.

Provided by ElizabethKnicely

Categories     Chutneys

Time 25m

Yield 16 2 tablespoon servings, 16 serving(s)

Number Of Ingredients 8



Weight Watcher's Easy Cranberry Chutney image

Steps:

  • In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
  • Reduce heat to low and continue simmering, slowly, until thickened and almost jam-like, stirring occasionally, about 20 minutes. Pour into a glass or nonreactive, heat-safe bowl. Refrigerate until chilled and then cover and store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 55.9, Fat 0.1, Sodium 77, Carbohydrate 13.8, Fiber 1.3, Sugar 11.2, Protein 0.2

4 cups fresh cranberries
1 small red onion, minced
3/4 cup packed dark brown sugar
1/2 cup red wine vinegar
2 tablespoons minced peeled fresh ginger
2 teaspoons mustard seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon salt

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From onceuponachef.com


EASY CRANBERRY CHUTNEY | FOOD.COM
Add more water if the chutney is getting too thick. Remove from heat and stir in the garam masala. Variations: 1. The last minute of cooking, stir in 1/4 cup orange marmalade. 2. Let the mixture cool for 15 minutes and then stir in a can of apple pie filling and ground cinnamon to taste. 3. Add more sugar if you don't want a tart chutney. 4. If ...
From food.com


SPICED CRANBERRY CHUTNEY | RECIPES | DELIA ONLINE
Spiced Cranberry Chutney. 45 min ute s . to cook. This, as you would expect, is a lovely, bright, Christmassy colour, and it's excellent served with cold cuts, as well as sharp, assertive cheeses. Keep in a cool dark place for a month before eating. This recipe is from Delia's Happy Christmas. Makes 2 x 1 lb (350 ml) capacity jars. Easy Entertaining, Preserves, Accompaniment, …
From deliaonline.com


10 BEST DRIED CRANBERRY CHUTNEY RECIPES | YUMMLY
Easy Baked Brie with Cranberry Chutney Went Here, 8 This ginger paste, garlic clove, shallot, cinnamon, coconut sugar and 11 more Avocado Turkey Burger with …
From yummly.com


CRANBERRY CHUTNEY RECIPE - DELISH
Directions. In a deep 6-quart saucepan, combine cranberries, sugar, 1 1/4 cups water, cloves, cinnamon sticks, and salt. Bring to a boil over medium heat, stirring frequently to dissolve sugar ...
From delish.com


20 AMAZING QUICK AND EASY CHUTNEY RECIPES - HURRY THE FOOD UP

From hurrythefoodup.com


CRANBERRY CHUTNEY | OCEAN SPRAY®
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on sauce.
From oceanspray.com


EASY PEASY NO-COOK CRANBERRY CHUTNEY - LIVING SWEET MOMENTS
This no-cook Cranberry Chutney has only 4 ingredients and is perfect to serve with turkey or as a spread with crackers. Perfect for your holiday meal. Yum!! Disclosure: Thank you BJ's for sponsoring this post and collaborating your delicious cranberry recipe Easy Peasy No-Cook Cranberry Chutney 'Tis the season for cranberries. In a few days we'll be celebrating …
From livingsweetmoments.com


CRANBERRY CHUTNEY - MARTHA.COM
Season with salt and pepper. Let cool completely. Serve at room temperature or chilled. Recommended Products. Martha Stewart 3-Piece Carving Board Set
From martha.com


CRANBERRY CHUTNEY - RICARDO
In a saucepan over medium heat, soften the onion and garlic in the oil until the onion is translucent. 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.
From ricardocuisine.com


10 BEST DRIED CRANBERRY CHUTNEY RECIPES | YUMMLY
Bacon & Cranberry Chutney The Brewer And The Baker. Orange, bourbon, garlic, bacon, salt, worcestershire, small yellow onion and 4 more.
From yummly.com


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