INSTANT POT® EASY VEGAN CRANBERRY ORANGE CHUTNEY
The ultimate vegan cranberry orange chutney made easy in the Instant Pot®! This spiced chutney with ginger, cumin, and fennel would be a great addition to your Thanksgiving menu.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 20 g, Fat 1.9 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 150.8 mg, Sugar 15.7 g
ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
CRANBERRY & ORANGE GINGER MANGO CHUTNEY
Categories Condiment/Spread Fish
Number Of Ingredients 8
Steps:
- Directions: Combine all items in a sautee pan on the stovetop and bring to a rapid boil and then turn down the heat and let it simmer until desired thickness is reached. For me this was about 20 minutes but will vary on how thick you want the chutney and the rate/heat of your simmering on your stovetop. I could see this being "done" for some people at about 10-12 minutes and for others, 30 minutes. Yields: approximately 24 ounces of chutney (3 small glass jars). Will keep in jars in the refrigerator for week(s) so you can make a large batch at once. Use common sense but it will keep for quite a long time. Optional: If you want heat and a kick, you could add a pinch of cayenne, red pepper flakes, or chili powder. The TJ's ginger mango chutney has a bit of heat from the red peppers and the heat plays off the sweet from the fruit and it's a wonderful combination. Other warm spices include nutmeg, cardamom, garam masala, or even curry if you like it. If you want to turn this into more of a sweet jam/preserves, add vanilla extract. If you have lemon, orange, or other specialty extracts, they could work well, too. Add additional fruit (I'd start with about 1/2 cup) or substitute any fresh or dried fruit such as raisins, dates, currants, craisins, apricots (fresh of dried), peaches, pears, plums, nectarines, etc. You could use alternate sweetening methods such as using stevia, maple syrup, agave, or alter the sugar proportions to taste. Note the Ocean Spray Cranberry Sauce recipe starts with 1 c water to 1 c sugar. If you are tweaking the spices and flavors, my suggestion would be to take half the batch and pour it into a jar(s). For the other half, make the tweaks and optional add-in's so that you have some diversity (and also if you didn't like the tweak you chose, half the batch is 'safe')
CRANBERRY ORANGE & GINGER CHUTNEY
"This chutney is excellent with roast turkey, pan-fried or grilled poultry." Posted on CityLine (City TV) website, created/submitted by Michael Bonacini.
Provided by gruvygrl
Categories Chutneys
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a clean thick bottom pan over medium heat.
- Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
- Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
- Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
- Remove from heat and allow to cool.
- This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.
Nutrition Facts : Calories 106.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 30.4, Carbohydrate 24.1, Fiber 1.4, Sugar 21.2, Protein 0.2
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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