Best 4 Apple And Cranberry Chutney Recipes
**Indulge in a delightful culinary experience with Alice's enticing Apple and Cranberry Chutney recipes, a harmonious blend of sweet, tangy, and aromatic flavors.**
From the classic Apple and Cranberry Chutney, a versatile condiment perfect for elevating your cheeseboards, sandwiches, and roasted meats, to the zesty Orange and Cranberry Chutney, a vibrant accompaniment to grilled fish, poultry, or a dollop of yogurt, each recipe promises a unique taste adventure.
For those seeking a touch of heat, the Spiced Apple and Cranberry Chutney delivers a delightful kick, while the sophisticated Apple and Cranberry Chutney with Port offers a rich and elegant twist, ideal for special occasions.
And for those with a sweet tooth, the Apple and Cranberry Chutney with Dried Apricots and Golden Raisins tantalizes with its vibrant colors and medley of flavors. Explore the versatile Apple and Cranberry Chutney, a culinary delight waiting to be discovered.
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
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.
APPLE AND CRANBERRY CHUTNEY
Categories Sauce Ginger Onion Roast Thanksgiving Quick & Easy Wheat/Gluten-Free Cranberry Apple Fall Clove Seed Gourmet
Yield Makes 6 accompaniment servings
Number Of Ingredients 9
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
- Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.
CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER RECIPE
Provided by á-24146
Number Of Ingredients 10
Steps:
- 1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1-2 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 1/2 cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes. 3. Add remaining 1 1/2 cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5-7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
Tips:
- Use a variety of apples. This will give your chutney a more complex flavor. Try using a mix of tart and sweet apples, such as Granny Smith, Honeycrisp, and Pink Lady.
- Don't peel the apples. The skins add flavor and texture to the chutney.
- Use fresh cranberries. Frozen cranberries can be used, but they will not have the same flavor as fresh cranberries.
- Cook the chutney until it is thick and syrupy. This will take about 30 minutes.
- Let the chutney cool completely before serving. This will allow the flavors to meld.
Conclusion:
Apple and cranberry chutney is a delicious and versatile condiment that can be used on a variety of dishes. It is perfect for adding a sweet and tangy flavor to roasted meats, grilled chicken, or fish. It can also be used as a topping for pancakes, waffles, or yogurt. With its bright and festive color, apple and cranberry chutney is also a great addition to any holiday table.
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