Best 5 Cran Citrus Chutney Recipes
Tantalize your taste buds with a delightful culinary adventure as we embark on a journey to create three exceptional chutneys that will elevate your meals to new heights of flavor. From the tangy zest of cranberries and citrus to the aromatic warmth of spices, these recipes promise a symphony of flavors that will leave you craving more.
First, embark on a culinary adventure with our Cranberry-Citrus Chutney, a vibrant and tangy condiment that will add a burst of flavor to your favorite dishes. The sweetness of cranberries, the tang of citrus fruits, and the warmth of spices blend together seamlessly to create a chutney that is both refreshing and satisfying.
Next, indulge in the rich and aromatic flavors of our Apple-Date Chutney, a sweet and savory delight that is perfect for complementing hearty meals. Crisp apples, chewy dates, and a medley of spices come together to create a chutney that is both comforting and complex. The subtle sweetness of apples and dates is perfectly balanced by the warmth of spices, resulting in a chutney that will add depth and richness to your culinary creations.
Finally, experience the vibrant and exotic flavors of our Mango-Pineapple Chutney, a tropical delight that will transport your taste buds to paradise. Sweet mangoes, juicy pineapples, and a hint of chili come together to create a chutney that is both sweet and spicy, with a vibrant tropical flavor that will add a touch of sunshine to your meals.
CRANBERRY CITRUS DRESSING
Provided by Michael Chiarello : Food Network
Categories condiment
Time 4h23m
Yield 7 1/2 cups
Number Of Ingredients 8
Steps:
- Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.
CRANBERRY-APPLE CHUTNEY
Provided by Food Network Kitchen
Categories side-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
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.
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
CITRUS CHUTNEY
Steps:
- Place a small dish in the freezer. Combine all of the ingredients with 2 cups water in a pot and bring to a boil. Decrease the heat and cook on a low boil, covered, for 10 minutes. Uncover and bring the chutney back up to a boil. Uncover and increase the heat so the chutney boils rapidly for 20 minutes. Turn off the heat and place a few tablespoons on the frozen dish. Replace the dish in the freezer. After 5 minutes, nudge the chutney with a spoon or your finger. If it has the proper consistency, it's done. If the chutney is still runny, continue to cook for another few minutes, then test it again. To store in the refrigerator, let the chutney cool to room temperature. Pour into an airtight container and refrigerate for up to 2 months.
- VARIATION: Citrus Marmalade
- For a delicious, easy marmalade, leave out the onion and vinegar, and use just a dash of salt. The ginger is optional.
- Basic Canning
- Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.
Tips for Making the Best Cran-Citrus Chutney
- Use fresh cranberries. Fresh cranberries have a tart and tangy flavor that is perfect for chutney. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them completely before using.
- Choose the right citrus fruits. The type of citrus fruit you use will affect the flavor of the chutney. For a sweeter chutney, use oranges or grapefruit. For a more tart chutney, use lemons or limes.
- Add some heat. If you like your chutney with a little bit of heat, add a pinch of cayenne pepper or a few chopped jalapeños.
- 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, or it will lose its fresh flavor.
- Let the chutney cool completely before serving. This will allow the flavors to meld together.
Conclusion
Cran-citrus chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for serving with roasted meats, grilled fish, or grilled vegetables. It can also be used as a spread for sandwiches or wraps, or as a topping for yogurt or ice cream. No matter how you choose to enjoy it, cran-citrus chutney is sure to be a hit.
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