Best 6 Cranberry Orange Chutney Recipes
**Indulge in a Symphony of Flavors: Explore the Delectable World of Cranberry Orange Chutney Recipes**
Embark on a culinary journey with cranberry orange chutney, a versatile condiment that tantalizes the taste buds with its harmonious blend of sweet, tangy, and savory notes. This vibrant relish, crafted with fresh cranberries, zesty oranges, and an array of aromatic spices, adds a burst of flavor to any dish. Whether you prefer a classic recipe or a unique twist, our collection of cranberry orange chutney recipes offers something for every palate. From traditional preparations to contemporary interpretations, these recipes showcase the versatility of this culinary gem.
**Classic Cranberry Orange Chutney:**
Experience the timeless charm of a classic cranberry orange chutney. This fundamental recipe captures the essence of this beloved condiment, featuring a balance of tart cranberries, sweet oranges, and a medley of spices. Simmered to perfection, this chutney embodies the perfect harmony of flavors, making it an ideal accompaniment to roasted meats, grilled fish, or even a simple cheese platter.
**Spicy Cranberry Orange Chutney:**
For those who crave a touch of heat, the spicy cranberry orange chutney is a must-try. This recipe adds a kick of chili peppers to the classic combination, creating a tantalizing fusion of flavors. The subtle warmth of the chili peppers complements the sweetness of the cranberries and oranges, resulting in a chutney that is both invigorating and addictive.
**Apple Cranberry Orange Chutney:**
Embrace the autumnal flavors of apple cranberry orange chutney. This delightful recipe incorporates crisp apples into the classic mix, adding a layer of texture and depth. The sweetness of the apples harmonizes with the tartness of the cranberries and the zestiness of the oranges, creating a chutney that is both versatile and irresistible.
**Walnut Cranberry Orange Chutney:**
Discover the nutty goodness of walnut cranberry orange chutney. This innovative recipe adds the crunch of walnuts to the classic chutney, creating a texturally exciting condiment. The walnuts lend a subtle earthiness that complements the vibrant flavors of the cranberries and oranges, making this chutney a delightful addition to your culinary repertoire.
**Pear Cranberry Orange Chutney:**
Experience the delicate sweetness of pear cranberry orange chutney. This unique recipe incorporates ripe pears into the classic chutney, adding a touch of elegance and refinement. The pears lend a subtle sweetness that balances the tartness of the cranberries and the zestiness of the oranges, resulting in a chutney that is both sophisticated and satisfying.
ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
SPICED ORANGE-CRANBERRY CHUTNEY
The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 8 cups.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Orange Fig Ginger Mustard
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
- Do Ahead
- Chutney can be made 1 week ahead. Let cool; cover and chill.
CRANBERRY-ORANGE CHUTNEY
We have Thanksgiving at an elementary school and play basketball before the meal. This zingy chutney of cranberries, apples, walnuts and gingerroot is a favorite among the guests. -Victoria Davis, Wilder, Vermont
Provided by Taste of Home
Time 45m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.
Nutrition Facts :
SPICED CRANBERRY-ORANGE CHUTNEY
Here's an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. Pecans give it a little extra crunch. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.
Nutrition Facts : Calories 147 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use fresh cranberries: Fresh cranberries are more flavorful and have a better texture than frozen or dried cranberries.
- Choose the right oranges: Use navel or Valencia oranges for a sweeter chutney. If you prefer a more tart chutney, use Seville oranges.
- Zest the oranges before juicing them: The zest adds a lot of flavor to the chutney.
- Use a sharp knife to chop the cranberries and oranges: This will help to prevent the fruit from becoming mushy.
- Cook the chutney over medium heat: This will help to prevent the fruit from scorching.
- Stir the chutney frequently: This will help to prevent the sugar from crystallizing.
- Let the chutney cool completely before serving: This will allow the flavors to develop.
Conclusion:
Cranberry orange chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It can be used as a dipping sauce for appetizers, spread on sandwiches or crackers, or served as a side dish with roasted meats or poultry. With its bright and tangy flavor, cranberry orange chutney is sure to be a hit at your next party or gathering.
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