CRANBERRY-GINGER CHUTNEY
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
CRANBERRY, APPLE AND GINGER CHUTNEY
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.
CRANBERRY, GINGER AND LEMON CHUTNEY
Categories Berry
Number Of Ingredients 10
Steps:
- 1. Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds. Dice the lemon into 1/4 inch pieces. 2. In a medium nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard and salt. Bring to boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. The chutney can be prepared up to 1 week ahead, covered tightly and refrigerated. 3. Remove the cinnamon stick just before serving. Serve at room temperature.
CRANBERRY, PEAR AND GINGER CHUTNEY
Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin.
Provided by chia2160
Categories Chutneys
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
- Cook until reduced to 1 1/2 cups.
- Add remaining ingredients and cook on low until flavors blend, 30 minutes.
- Remove cinnamon stick, mash with potato masher if desired.
- Serve at room temperature May be prepared 3 days ahead.
Nutrition Facts : Calories 453.3, Fat 0.4, Sodium 42.1, Carbohydrate 110.3, Fiber 9.7, Sugar 89, Protein 1.5
CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
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