Garlicky Cranberry Chutney Recipes
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 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.
GARLICKY CRANBERRY CHUTNEY
I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry.
Provided by ccferne
Categories Chutneys
Time 45m
Yield 1 pint
Number Of Ingredients 7
Steps:
- Combine first five ingredients in a medium sauce pan.
- Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
- Stir in cranberry sauce, heat through, and simmer for 10 minutes.
- Add salt and freshly ground pepper to taste.
- Cover and refrigerate.
- Serve as a condiment with turkey, chicken, or pork.
- Also good as a topping for vanilla ice cream.
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
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
CRANBERRY CHUTNEY
East meets West in this unique blend of cranberries with other fruits. Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too :)
Provided by Steve P.
Categories Chutneys
Time P1DT15m
Yield 2 1/2 Cups, 10-16 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and sugar to a boil in a medium saucepan over medium heat.
- Add remaining ingredients; return to a boil.
- Reduce heat and simmer 15 minutes or until apples are tender.
- Pour into a glass mixing bowl (acid foods can react with metal bowls).
- Place a piece of plastic wrap directly on chutney.
- Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.
- Serve at room temperature.
- Use as an accompaniment to meats such as turkey or use as a Sandwich spread with bagels plain or with a layer of cream cheese.
Nutrition Facts : Calories 142.3, Fat 0.1, Sodium 3.2, Carbohydrate 36.6, Fiber 2.3, Sugar 30.6, Protein 0.6
CRANBERRY CHUTNEY
Make and share this Cranberry Chutney recipe from Food.com.
Provided by Scrivener1
Categories Fruit
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Drain juice from pineapple into a 2 quart microwave container.
- Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
- Microwave on 100% power for 12-14 minutes until thick. Stir every 3 minutes. Stir in pineapple and walnuts.
- Let sit for about 15-20 minutes and it will thicken.
- Keep refrigerated.
Nutrition Facts : Calories 234.7, Fat 6.5, SaturatedFat 0.6, Sodium 51.2, Carbohydrate 45.9, Fiber 3.3, Sugar 38.1, Protein 2.2
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.
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
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.
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