Cranberry Cherry Walnut Chutney Recipes
ALMOST-FAMOUS CRANBERRY WALNUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
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.
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 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, CHERRY AND WALNUT CHUTNEY
Steps:
- Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.
CRANBERRY & PORT WINE CHUTNEY
Sweet-tart cranberry chutney complements roasted chicken, pork and duck. I also spread it on cold sandwiches showcasing leftover holiday turkey.-Kristen Weyant, York, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally., Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers.
Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRY CHUTNEY
Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.
Provided by Jellyqueen
Categories Chutneys
Time 40m
Yield 7 cups
Number Of Ingredients 12
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 and lemon juice.
- Cover and refrigerate for 8 hours or overnight before serving.
- Just before serving, stir in the walnuts.
- Serve with meat or dressing.
CRANBERRY CHERRY AND WALNUT CHUTNEY
Steps:
- Combine sugar, water, port and allspice. in a medium saucepang, bring to a boil. Add cherries and cook 1 minute.
- Stir in cranberries, bring to a boil. Reduce heat and simmer 10 minutes or until cranberries pop.
- Removefrom heat. Stir in walnuts, grated rind and extract. Cover and chill.
CRANBERRY, CHERRY & WALNUT CHUTNEY
Make and share this Cranberry, Cherry & Walnut Chutney recipe from Food.com.
Provided by Catherine B.
Categories < 30 Mins
Time 25m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 0.3, Sodium 2, Carbohydrate 17.7, Fiber 1.5, Sugar 14.6, Protein 0.9
CHERRY-CRANBERRY CHUTNEY
This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!
Provided by mensan98th
Categories Chutneys
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
- Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
- Mix the ingredients well.
- Bring to boil over medium to medium-high heat.
- Reduce heat and simmer for 20 minutes or until cranberries pop.
- Cool, then chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1
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