Best 6 Fruity Cranberry Chutney Recipes

WINNING CRANBERRY CHUTNEY

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.

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.

FRUITY CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.

MULLED CRANBERRY CHUTNEY

Steps:

• Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.
• Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
• Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
• Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

CRANBERRY FRUIT CHUTNEY

Steps:

• Cut apricots into 1/4-inch-wide strips.
• In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
• Cover and let stand for at least 8 hours or up to 24 hours.
• Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
• Bring to a gentle boil over medium heat, stirring often.
• Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
• Cranberries will have popped; the process takes about 20 minutes.
• Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
• Cover with prepared lids; screw on bands fingertip-tight.
• Process in boiling water bath for 10 minutes.