Best 5 Autumns No Sugar Added Cranberry Chutney Recipes
Autumn's No-Sugar-Added Cranberry Chutney is a delicious and versatile condiment that will add a tangy, sweet, and slightly tart flavor to your favorite dishes. Made with fresh cranberries, apples, onions, and a blend of spices, this chutney is naturally sweetened with maple syrup and apple cider vinegar, making it a healthier alternative to traditional sugar-laden chutneys.
The recipe is easy to follow and can be made in about an hour. It yields about 2 cups of chutney, which can be used as a spread for sandwiches, crackers, or cheese, or as a glaze for chicken, pork, or tofu. It's also a great addition to salads, yogurt parfaits, or oatmeal.
In addition to the classic cranberry chutney recipe, the article also includes variations for a spicy cranberry chutney, a ginger-orange cranberry chutney, and a cranberry-apple chutney. Each variation offers a unique flavor profile and can be used in different ways. For example, the spicy cranberry chutney is perfect for adding a kick to grilled meats or roasted vegetables, while the ginger-orange cranberry chutney is a great complement to Asian-inspired dishes. The cranberry-apple chutney is a versatile all-purpose chutney that can be used in a variety of dishes.
No matter which recipe you choose, Autumn's No-Sugar-Added Cranberry Chutney is sure to be a hit. It's a delicious and healthy way to add flavor to your favorite meals.
CRAN-CITRUS CHUTNEY
Provided by Food Network Kitchen
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.
CRANBERRY CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 17m
Yield about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.
AUTUMN'S NO SUGAR ADDED CRANBERRY CHUTNEY
Categories Condiment/Spread Sauce Berry Citrus Fruit Side Stew Christmas Thanksgiving Low Carb High Fiber Low/No Sugar Wheat/Gluten-Free Pear Winter Healthy Vegan
Yield 8
Number Of Ingredients 12
Steps:
- Peel the tangerine. Scrape the white pith from the peel and then cut the peel into long strips. Cut the tangerine itself in half through the equator, remove seeds and separate into segments. Bring the juice (or cider) to a boil in a three-quart pan with ginger, shallots, figs, currants and tangerine peel. Add pear and tangerine segments and cook over medium heat until the pear has softened, about 15 minutes. Add cranberries, Splenda®, and cloves, cinnamon stick, and star anise (you may wish to put the three spices in a mesh tea strainer or a spice bag) and cook until the cranberries pop, about 10 minutes. Remove the ginger and spices. (Or, for more infused flavor, refridgerate the chutney with the ginger and spices, allowing the flavors to meld together overnight. Then, remove the ginger and spices.) The chutney can be served either chunky or smoothed into jam-like blend. To smooththe chutney, blend the chutney in a blender or food processor until texture is unifornly evened. Store chutney in the refrigerator for up to one week, or freeze chutney for use throughout the holiday season.
CRANBERRY CHUTNEY
This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.
Provided by Florence Fabricant
Categories condiments, sauces and gravies, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
- Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams
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
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
Tips:
- Use fresh cranberries: Fresh cranberries have a tart and juicy flavor that is perfect for chutney. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Don't overcook the chutney: Chutney should be cooked until the cranberries are softened and the mixture has thickened, but it should not be overcooked. Overcooked chutney will be too thick and syrupy.
- Use a variety of spices: The spices in chutney give it its unique flavor. Be sure to use a variety of spices, such as cinnamon, cloves, nutmeg, and ginger, to create a complex flavor profile.
- Add some sweetness: Cranberries are naturally tart, so you'll need to add some sweetness to the chutney. You can use sugar, honey, or maple syrup to sweeten the chutney.
- Use a food processor or blender: A food processor or blender can help you quickly and easily chop the cranberries and other ingredients for the chutney.
Conclusion:
Autumn's No-Sugar-Added Cranberry Chutney is a delicious and easy-to-make condiment that is perfect for the holiday season. It is made with fresh cranberries, a variety of spices, and a touch of sweetness. This chutney is a great addition to any cheese platter or charcuterie board, and it can also be used as a glaze for roasted meats or vegetables.
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