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
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.
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
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.
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
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.
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
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 :
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
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
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
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
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
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 :
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
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
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
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
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
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.
CRANBERRY CHUTNEY
Provided by Food Network
Yield 8-10 servings
Number Of Ingredients 8
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.;
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
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
CRANBERRY CHUTNEY
Steps:
- Place all ingredients in saucepan and cook 25 to 30 minutes.
CRANBERRY CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 17m
Yield about 1 1/2 cups
Number Of Ingredients 4
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.
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
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
CRANBERRY CHUTNEY
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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
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
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
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.
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
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
CRANBERRY CHUTNEY
Provided by James Briscione
Categories condiment
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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
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
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