Cranberry Cardamom Chutney Recipes

Steps:

• Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.
• Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.
• Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.

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.

Steps:

• In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.

Steps:

• Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
• Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven. Let cool and chop coarsely.
• In a heavy saucepan, combine the sugar and orange juice. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop. Add the remaining ingredients, including the raisins in Calvados and the pecans.
• Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.

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:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

Steps:

• Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.
• Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.

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.