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.
SPICY CRANBERRY CHUTNEY
Provided by Claire Robinson
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.
SPICY CRANBERRY CHUTNEY
Provided by Food Network
Time 40m
Yield 80 servings
Number Of Ingredients 12
Steps:
- What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.;
- Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.
- Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions.
- Per tablespoon: 35 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 1 g fiber; 58 mg sodium; 15 mg potassium
- Exchanges: 1/2 other carbohydrate
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.
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.
WHITE CHOCOLATE CHERRY CHUNKIES (PAULA DEEN)
Make and share this White Chocolate Cherry Chunkies (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
- Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
- In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.
PAULA DEEN'S CANNED CRANBERRIES PLUS
This couldn't be simpler and looks and sounds absolutely yummy. I haven't made it yet, but you can believe it will be on my Thanksgiving table!
Provided by Lorraine of AZ
Categories Fruit
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
- Serve chilled.
- When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!
Nutrition Facts : Calories 315.4, Fat 26.1, SaturatedFat 2.4, Sodium 2.9, Carbohydrate 21.4, Fiber 7.5, Sugar 9.8, Protein 5.3
SPICED CRANBERRY-ORANGE CHUTNEY
Here's an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. Pecans give it a little extra crunch. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.
Nutrition Facts : Calories 147 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
WAYNE'S CRANBERRY SAUCE (PAULA DEEN)
My sister made this and says it tastes like Christmas. I found it on foodtv.com and wanted to save it here so I don't lose/forget it!
Provided by katymae16
Categories Sauces
Time 30m
Yield 4-5 cups, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the sugar and water in a large saucepan and bring to a boil.
- Add the cranberries and return to a boil, then lower the heat so that the liquid simmers.
- Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
- Remove the pan from the heat and let the sauce cool.
- Serve in a side bowl with turkey or any preferred holiday dish.
Nutrition Facts : Calories 261, Fat 9.8, SaturatedFat 1, Sodium 3.5, Carbohydrate 44.9, Fiber 4.7, Sugar 35.4, Protein 2.9
PAULA DEEN'S CRANBERRY BRIE
Make and share this Paula Deen's Cranberry Brie recipe from Food.com.
Provided by appleydapply
Categories Cheese
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Allow the puff pastry to thaw approximately 30 minutes.
- Preheat the oven to 400.
- In a small bowl, beat the egg with 1 teaspoon water to make an egg wash. Set aside.
- Lightly flour a large cutting board. Roll out the pastry to a 14" square. Cut off the corners to make a modified circle shape, reserving the cut pieces to make decorative shapes later.
- Spread the apricot preserves on the circle of dough, leaving a 2" margin around the edges.
- Soak the dried cranberries in the orange juice for approx 5 minutes, until they have absorbed some liquid and softened. Drain the excess juice.
- Arrange the cranberries on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top.
- Brush the edges of the pastry with the egg wash. Fold up to completely seal the brie in the pastry, using additional egg wash if necessary, and pinching to help "glue" the edges together.
- Lightly grease a baking sheet or spray with vegetable oil spray. Place the brie seam side down on the sheet. Use small cookie cutters to cut out decorative shapes from the leftover pastry and place on the top. Brush with remaining egg wash.
- Bake for 20 minutes.
- Transfer to a serving plate. Allow to sit for at least 30 minutes before serving! If you cut into it too early, the cheese will run out onto your serving plate.
- Serve with water crackers.
Nutrition Facts : Calories 289.4, Fat 18.3, SaturatedFat 7.6, Cholesterol 46.3, Sodium 258.6, Carbohydrate 23.5, Fiber 0.8, Sugar 9.4, Protein 9.2
CHUNKY & FRESH CRANBERRY SAUCE W/ WALNUTS, RAISINS, & AP
This Cranberry sauce is adopted from Paula Deen's recipe. It is simply delicious and we use it every time that we serve a turkey. It is also excellent in the summertime as a chutney.
Provided by Keeferop
Categories Chutneys
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar and water and bring to a boil.
- Add the cranberries and return to a boil. Reduce heat until the mixture comes to a simmer.
- Add the remaining ingredients and let cook for 10-15 minutes.
- Let cool and serve as desired. Makes 8 half cup servings.
Nutrition Facts : Calories 292, Fat 10, SaturatedFat 1.1, Sodium 4.8, Carbohydrate 52.8, Fiber 5.3, Sugar 41.1, Protein 3.2
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