Best 5 Cranberry Mango Chutney Recipes

CRANBERRY CHUTNEY I

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.

MANGO AND CRANBERRY RELISH

Steps:

• Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRANBERRY MANGO SAUCE

Steps:

• Place all ingredients in a saucepan over medium heat and stir to combine.
• Bring to a boil. When you see the berries start to burst, reduce to a simmer. Simmer until most berries are popped and soft and sauce begins to thicken, about 15-20 minutes.
• Transfer to a storage container and allow to cool. Store in refrigerator until ready to serve.

CHEF JOHN'S MANGO CRANBERRY SAUCE

Steps:

• Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
• Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
• Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
• Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

CRANBERRY MANGO CHUTNEY

Steps:

• Rinse cranberries removing any stems or bad berries.
• Peel and cut mangoes into 3/4-inch cubes.
• Combine the vinegar, Fructevia (or Steviva Brand Stevia Blend or a dash to taste of Stevia Powder), jalapeno, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
• Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
• Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
• Reduce the heat to a simmer. Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally. All the liquid should be absorbed and the fruit should be soft but not mushy.
• Remove from the stove and let cool.
• Serve at room temperature.
• Leftovers can be refrigerated in an airtight container for about 2 weeks.
• If canning, use safe practices.