Best 6 Orange Cranberry Chutney Recipes
**Indulge in a Symphony of Flavors with Orange Cranberry Chutney: A Culinary Journey for the Senses**
Embark on a culinary adventure with our tantalizing Orange Cranberry Chutney, a delightful condiment that elevates your taste buds to new heights. This vibrant chutney is a harmonious blend of sweet, tangy, and slightly spicy flavors, crafted with the finest oranges, plump cranberries, and an array of aromatic spices. As you savor each spoonful, the citrusy brightness of the oranges dances on your palate, complemented by the tartness of the cranberries and the warmth of ginger and cloves. This versatile chutney is a culinary chameleon, seamlessly transitioning from a dazzling appetizer spread to an exquisite accompaniment for your favorite dishes. Whether you're hosting a festive gathering or seeking a flavor enhancer for your everyday meals, our Orange Cranberry Chutney is the perfect choice. Dive into our curated collection of recipes and discover the endless possibilities of this delightful condiment. From classic chutney preparations to innovative twists, each recipe promises a unique taste experience that will leave you craving more. Prepare to be captivated by the vibrant colors, tantalizing aromas, and exquisite flavors that await you in this culinary journey of sweet and tangy delight.
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
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 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
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:
- Select the best cranberries: Use fresh, firm cranberries for the best flavor and texture. Avoid cranberries that are bruised or have soft spots.
- Prepare the oranges properly: To get the most flavor out of the oranges, use a zester to remove the zest before juicing them. Be sure to remove the pith (the white part of the orange) before juicing, as it can be bitter.
- Use a good quality vinegar: The type of vinegar you use will impact the flavor of the chutney. For a classic flavor, use apple cider vinegar. For a more tangy flavor, use white vinegar. For a sweeter flavor, use balsamic vinegar.
- Add some heat: If you like your chutney with a little bit of heat, add a pinch of cayenne pepper or a chopped chili pepper. You can also add a teaspoon of grated fresh ginger for a warming flavor.
- Let the chutney mature: The flavor of the chutney will improve over time. Allow it to sit for at least a week before serving, or even longer for a more intense flavor.
Conclusion:
Orange cranberry chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It's perfect for serving with roasted turkey, chicken, or pork. It can also be used as a glaze for grilled salmon or shrimp. And it's a great addition to a cheeseboard or charcuterie platter. With its bright and tangy flavor, orange cranberry chutney is sure to be a hit with everyone who tries it.
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