Best 2 Quick Cranberry Chutney Recipes

Indulge in the culinary delight of cranberry chutney, a versatile condiment that adds a burst of sweet-tart flavor to various dishes. Vibrant and tangy, this condiment is prepared using fresh cranberries, sugar, vinegar, and aromatic spices, resulting in a thick, jelly-like consistency. From the classic cranberry chutney, perfect for enhancing the flavors of roasted meats and poultry, to a savory orange-cranberry chutney that complements grilled fish and tofu, this article offers a diverse collection of recipes to suit every palate. Explore a spicy-sweet jalapeño cranberry chutney that adds a zesty kick to sandwiches and wraps, or venture into the unique flavors of cranberry-apple chutney, an ideal accompaniment to grilled cheese sandwiches and crackers. With step-by-step instructions and helpful tips, these recipes guide you in creating homemade cranberry chutney that elevates your culinary creations.

Let's cook with our recipes!

QUICK CRANBERRY CHUTNEY

Quick Cranberry Chutney image

Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.

Provided by Taste of Home

Time 25m

Yield about 7 cups.

Number Of Ingredients 14

Ingredients

1 pound fresh or frozen cranberries
2-1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/2 cup chopped walnuts
Cooked pork chops or roast turkey or chicken

Steps:

In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

Nutrition Facts :

QUICK CRANBERRY CHUTNEY

Quick Cranberry Chutney image

This goes together in minutes and is actually better if prepared the day before you serve. It is great with chicken, turkey, and pork. I use this with grilled herb pork tenderloin served on cornmeal biscuits for special appetizer occasions. Garnish with additional chopped green onions, if desired. If you want more heat in the chutney, keep some of the jalapeno seeds and ribs as you chop.

Provided by Diana Perry

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry

Time 1h

Yield 12

Number Of Ingredients 7

Ingredients

1 (16 ounce) can whole berry cranberry sauce
2 (8 ounce) cans crushed pineapple, drained and squeezed dry
2 tablespoons brown sugar replacement (such as Splenda® Brown Sugar Blend)
½ teaspoon ground ginger
¼ teaspoon sea salt
3 green onions, chopped
1 jalapeno pepper, seeds and ribs removed, minced

Steps:

Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.
Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
Chill sauce in refrigerator until cold, at least 30 minutes.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.3 g, Fiber 1 g, Protein 0.2 g, Sodium 46.9 mg, Sugar 14.8 g

Tips:

1. Choosing Fresh Cranberries: - Select firm, plump cranberries with a deep red color. Avoid any berries that are soft, bruised, or have mold. 2. Preparing Cranberries: - Rinse the cranberries thoroughly under cold water to remove any dirt or debris. - Pat the cranberries dry with a clean kitchen towel to prevent excess water from diluting the chutney. 3. Balancing Sweetness and Tartness: - Adjust the amount of sugar and vinegar according to your taste preferences. For a sweeter chutney, increase the sugar; for a tangier chutney, increase the vinegar. 4. Cooking Time: - Cook the chutney over medium heat, stirring frequently, until the cranberries soften and the mixture thickens. This typically takes around 15-20 minutes. 5. Storing the Chutney: - Store the cooled chutney in a clean, airtight container in the refrigerator for up to 2 weeks. - For longer storage, freeze the chutney in freezer-safe containers for up to 6 months.

Conclusion:

Quick cranberry chutney is a versatile condiment that pairs well with various dishes. Its vibrant color and tangy-sweet flavor make it an excellent accompaniment to savory meals. Whether you're hosting a holiday dinner or simply looking for a delicious addition to your everyday meals, this chutney is sure to impress. With its easy-to-follow recipe and minimal ingredients, it's a great choice for home cooks of all levels. So, gather your ingredients, put on your apron, and embark on this culinary journey to create a delightful cranberry chutney that will elevate your meals.