Best 6 Cranberry Kumquat Chutney Recipes
Indulge in a culinary journey with our delectable cranberry kumquat chutney, a harmonious blend of sweet, tangy, and spicy flavors that will tantalize your taste buds. This versatile condiment can be easily prepared in the comfort of your kitchen, adding a burst of flavor to your favorite dishes.
Our collection of recipes offers a diverse range of options to suit every palate. From the classic cranberry kumquat chutney, bursting with the vibrant flavors of cranberries and kumquats, to the zesty orange cranberry chutney, featuring a medley of citrusy notes, we have something for every chutney enthusiast.
For those with a penchant for heat, our spicy cranberry chutney is sure to ignite your senses with its fiery kick. And if you prefer a more traditional approach, our English cranberry chutney, brimming with the goodness of apples, raisins, and spices, will transport you to the heart of the English countryside.
Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice cooks can achieve chutney-making success. Whether you're looking to complement your holiday feast, elevate your everyday meals, or simply enjoy a delightful spread on a cheeseboard, our cranberry kumquat chutney collection has got you covered. Let's dive into the world of chutneys and explore the vibrant flavors that await you!
CRANBERRY-KUMQUAT CHUTNEY
Categories Condiment/Spread Sauce Fruit Ginger Thanksgiving Vegetarian Cranberry Spice Fall Kumquat Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)
CRANBERRY & KUMQUAT RELISH
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
Provided by Good Food team
Categories Condiment, Dinner
Time 20m
Number Of Ingredients 4
Steps:
- Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
- Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.
Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
CRANBERRY-KUMQUAT SAUCE
Categories Sauce Fruit Side Christmas Thanksgiving Vegetarian Cranberry Raisin Fall Winter Vegan Kumquat Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.
- Just before serving, add kumquats to cranberry sauce.
GINGERED CRANBERRY AND KUMQUAT RELISH
Categories Condiment/Spread Sauce Ginger No-Cook Christmas Thanksgiving Cranberry Fall Kumquat Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)
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-KUMQUAT SAUCE
Add a tart twist to cranberry sauce with chef Brad Farmerie's delicious recipe.
Provided by Martha Stewart
Yield Makes 3 1/2 cups
Number Of Ingredients 11
Steps:
- Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
- Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.
Tips:
- Choose ripe and firm cranberries and kumquats. This will ensure that your chutney has the best flavor and texture.
- Use a sharp knife to cut the cranberries and kumquats. This will help to prevent them from bruising.
- Cook the chutney over medium heat, stirring frequently. This will help to prevent it from burning.
- Let the chutney cool completely before storing it. This will help to preserve its flavor and texture.
- Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Cranberry-kumquat chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for adding a sweet and tangy flavor to grilled meats, fish, and vegetables. It can also be used as a condiment for sandwiches, wraps, and salads. If you are looking for a unique and flavorful chutney to add to your next meal, cranberry-kumquat chutney is a great option.
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