Best 12 Cranberry Chutney Ii Recipes

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Tantalize your taste buds with a delectable journey into the world of homemade condiments, where flavors dance and spices harmonize. Discover the art of crafting two extraordinary culinary creations: Cranberry Chutney I and Cranberry Chutney II. These versatile sauces, bursting with vibrant colors and enticing aromas, will elevate your meals to new heights of culinary delight.

Embark on a culinary adventure as we unveil the secrets behind these two chutney recipes. Learn how to transform fresh cranberries, a seasonal delight, into a tangy and sweet condiment that perfectly complements your favorite dishes. Explore the nuanced differences between the two recipes, each offering a unique flavor profile that caters to diverse palates.

With step-by-step instructions and a treasure trove of culinary tips, this article guides you through the process of creating these delectable condiments. Discover the art of balancing sweet and sour flavors, incorporating aromatic spices, and achieving the perfect consistency. Whether you're a seasoned chef or a novice cook, these recipes will empower you to create culinary masterpieces that will impress your family and friends.

So, come join us on this flavor-filled expedition as we delve into the world of cranberry chutneys. Prepare to be captivated by the vibrant colors, tantalized by the enticing aromas, and delighted by the exquisite flavors that these condiments have to offer. Your taste buds are in for a treat!

Here are our top 12 tried and tested recipes!

CRANBERRY CHUTNEY I



Cranberry Chutney I image

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

1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

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

SPICED CRANBERRY CHUTNEY



Spiced Cranberry Chutney image

The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.

Provided by Jody

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 2h30m

Yield 12

Number Of Ingredients 9

4 cups fresh cranberries
1 cup white sugar
½ cup brown sugar
1 cup water
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cloves
¼ teaspoon ground allspice
1 tart apple, peeled and diced

Steps:

  • Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g

WINNING CRANBERRY CHUTNEY



Winning Cranberry Chutney image

Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 12

3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoon grated orange zest
3/4 cup orange juice
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY CHUTNEY



Cranberry Chutney image

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

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

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



Cranberry Chutney image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 cups

Number Of Ingredients 12

1 cup chopped Spanish onions
1 1/2 tablespoons minced garlic
2 1/4 teaspoons vegetable oil
3 tablespoons cider vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary
1/2 teaspoon dried sage
1/2 teaspoon salt
1/3 teaspoon ground allspice
1/3 teaspoon cayenne pepper
Pinch black pepper
Two 16-ounce cans whole cranberry sauce

Steps:

  • Saute the onions and garlic in the vegetable oil in a medium pot until golden. Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce. Simmer until the cranberries and the chutney begin to thicken, about 20 minutes. Add water during cooking, as necessary, if the mixture becomes too thick.

CRANBERRY-APPLE CHUTNEY



Cranberry-Apple Chutney image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries (about 4 cups), thawed if frozen
1 apple, peeled and chopped
3/4 cup coarsely chopped assorted dried fruit
1 1/4 cups sugar
1 teaspoon ground ginger
Pinch of ground cloves
Kosher salt
1/4 cup apple cider vinegar
1/2 cup pecans, toasted and chopped

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



Cranberry Chutney image

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

1 lb fresh cranberries
2 1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1/2 cup chopped walnuts

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.

CRANBERRY CHUTNEY



Cranberry Chutney image

Categories     Condiment/Spread     Sauce     Christmas     Thanksgiving     Cranberry     Fall     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 9

5 shallots (6 oz), coarsely chopped
1 1/2 tablespoons vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.

THE BEST CRANBERRY CHUTNEY



The Best Cranberry Chutney image

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

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

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.

CRANBERRY CHUTNEY



Cranberry Chutney image

Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
  • Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
  • Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g

KILLER CRANBERRY CHUTNEY



Killer Cranberry Chutney image

This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!

Provided by Jennifer Hannah

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 tablespoon oil for frying
½ red onions, minced
1 (12 ounce) bag cranberries
¼ cup fresh orange juice
¼ cup apple cider vinegar
¾ cup white sugar
½ teaspoon ground cinnamon
2 apples - peeled, cored, and chopped
2 pears - peeled, cored, and chopped

Steps:

  • Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g

CRANBERRY CHUTNEY



Cranberry Chutney image

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

1 cup orange juice
12 ounces fresh cranberries
1 juice orange, pitted and finely chopped (skin and all)
1 tart apple, cored and chopped
12 dried apricots, chopped
1 1/4 cups honey, approximately
1/2 teaspoon ground cardamom

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

Tips:

  • Choose fresh, ripe cranberries for the best flavor. Avoid cranberries that are bruised or have soft spots.
  • To make the chutney ahead of time, store it in a clean glass jar or container in the refrigerator for up to 2 weeks.
  • Serve the chutney with roasted turkey, chicken, or ham. It also makes a great addition to a cheese plate or sandwich.
  • For a spicier chutney, add a pinch of cayenne pepper or red pepper flakes.
  • If you don't have apple cider vinegar, you can substitute white vinegar or rice vinegar.

Conclusion:

Cranberry chutney is a delicious and versatile condiment that is perfect for the holiday season. It is easy to make and can be stored in the refrigerator for up to 2 weeks. Serve it with roasted turkey, chicken, or ham, or use it as a spread for sandwiches or crackers. With its sweet and tangy flavor, cranberry chutney is sure to be a hit at your next gathering.

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