Cranberry Sauce Chutney Recipes

CRANBERRY CHUTNEY

This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.

Provided by Tara Parker-Pope

Categories condiments

Time 1h

Yield 6 servings

Number Of Ingredients 3

Cranberry Chutney image

Steps:

Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.
Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 59 grams

Ingredients

12 ounces fresh cranberries, cleaned and dried
12 ounces (about 1 2/3 cups) sugar
2 teaspoons orange zest

CRANBERRY CHUTNEY

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Cranberry Chutney image

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.

Ingredients

2 tablespoons butter
1 small shallot, finely chopped
2 Granny Smith apples, peeled, cored, and diced
2 teaspoons chopped fresh thyme leaves
1/2 cup golden raisins
3 cups frozen cranberries
1/2 lemon, zested and juiced
1/2 cup fresh orange juice
2 tablespoons sugar

SEASONAL CRANBERRY CHUTNEY

Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity.

Provided by Stella Mae

Categories Chutneys

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 14

Seasonal Cranberry Chutney image

Steps:

Cut ginger into paper thin slices, stack, cut into thin slivers.
Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
Add cranberry sauce and salt.
Mix, bring to a simmer.
It will be a bit lumpy.
Add nuts, orange, peel and lemon juice.
Simmer slowly.
It will take 2 to 3 hours to thicken.
Cool, put in a jar and refrigerate.
This will keep for several days and freezes well.

Nutrition Facts : Calories 152.8, Fat 1.8, SaturatedFat 0.2, Sodium 22.8, Carbohydrate 35.4, Fiber 1.4, Sugar 33.4, Protein 0.5

Ingredients

1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole berry cranberry sauce
1 inch fresh ginger, peeled
3 cloves garlic, peeled and finely chopped
1/2 cup apple cider vinegar
4 tablespoons sugar (or less)
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
salt
1/4 cup chopped pecans or 1/4 cup walnuts
1/2 small orange, peeled,diced
1 -2 inch orange rind, finely diced
1/2-1 lemon, juice only

CRANBERRY CHUTNEY (SAUCE W/ RAISINS, APPLES)

This is a delicious cranberry sauce (chutney) that I've made for Thanksgiving for years. It's best if it sets overnight, so it's easy to make ahead.

Provided by Dannys Diner

Categories Berries

Time P1DT30m

Yield 1 quart

Number Of Ingredients 12

Cranberry Chutney (Sauce W/ Raisins, Apples) image

Steps:

Combine first 9 ingredients in a medium saucepan and simmer uncovered over medium heat, stirring regularly until the juice is released from the cranberries (they will start popping). This usually takes about 15 minutes.
Stir in onion, apple, and celery. Simmer 15 minutes more.
Remove from heat. Cool. Refrigerate overnight.

Nutrition Facts : Calories 1680.5, Fat 2.2, SaturatedFat 0.6, Sodium 108.5, Carbohydrate 436.3, Fiber 38, Sugar 346.8, Protein 9.8

Ingredients

1 lb cranberries
3/4 cup sugar
1/3 cup brown sugar
1 cup golden raisin
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon clove
1/4 teaspoon allspice
1 cup water
1 cup diced onion
1 cup peeled chopped tart apple
1/2 cup diced celery

MAKE-AHEAD CRANBERRY SAUCE

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 5

Make-Ahead Cranberry Sauce image

Steps:

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

Ingredients

One 12-ounce bag fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon

THE BEST CRANBERRY CHUTNEY

I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!

Provided by KLBoyle

Categories Berries

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12

The Best Cranberry Chutney image

Steps:

Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
Stir in raisins just before serving.

Ingredients

1 (12 ounce) bag fresh cranberries
1/2 cup sugar
1 cup golden raisin
1 cup walnuts, chopped
1/2 cup dates
1 teaspoon orange rind, grated
1 teaspoon lemon rind, grated
1 orange, juice of
1 lemon, juice of
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

CRANBERRY TOMATO CHUTNEY

The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland

Provided by Taste of Home

Time 30m

Yield 6 cups.

Number Of Ingredients 6

Cranberry Tomato Chutney image

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein.

Ingredients

5 cups fresh or frozen cranberries
1 can (28 ounces) crushed tomatoes
1 cup golden raisins
3/4 cup sugar
1 teaspoon salt
3/4 teaspoon ground ginger

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

Cherry-Cranberry Chutney image

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

Ingredients

1 cup brown sugar
1 cup raisins (golden or regular)
1 cup fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup white vinegar
1 (21 ounce) can cherry pie filling
1 orange, whole

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

Cranberry-Apple Chutney image

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.

Ingredients

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

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Cranberry Sauce Chutney Recipes

CRANBERRY CHUTNEY

CRANBERRY CHUTNEY

SEASONAL CRANBERRY CHUTNEY

CRANBERRY CHUTNEY (SAUCE W/ RAISINS, APPLES)

This is a delicious cranberry sauce (chutney) that I've made for Thanksgiving for years. It's best if it sets overnight, so it's easy to make ahead.

MAKE-AHEAD CRANBERRY SAUCE

THE BEST CRANBERRY CHUTNEY

CRANBERRY TOMATO CHUTNEY

The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland

CHERRY-CRANBERRY CHUTNEY

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

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