Best 3 Thanksgiving Cranberry Rhubarb Cherry Chestnut Chutney Recipes

Indulge in a culinary journey with our diverse collection of Thanksgiving recipes, featuring delectable delights for every palate. From the tangy sweetness of Cranberry Rhubarb Cherry Chestnut Chutney to the savory goodness of Bacon-Wrapped Dates and tangy crunch of Pickled Green Beans, our recipes offer a symphony of flavors to elevate your Thanksgiving feast. For those with a sweet tooth, we have Pumpkin Pie Bars with a flaky crust and creamy filling, and Maple-Pecan Pie that bursts with nutty sweetness. Don't forget the Cranberry Orange Relish, a vibrant accompaniment to your turkey or ham. Explore our culinary creations and make your Thanksgiving an unforgettable celebration of taste and togetherness.

Here are our top 3 tried and tested recipes!

THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY

Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney image

This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays.

Provided by Rita1652

Categories Chutneys

Time 1h20m

Yield 8 cups

Number Of Ingredients 16

Ingredients

12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups
2 medium gala apples, 8 ounces or 2 cups diced apples
1 lb rhubarb, trimmed and cut into 1/2 inch pieces
7 ounces chestnuts (From the jar is easy)
6 ounces dried cherries (1 cup diced)
8 ounces red onions, thinly sliced (2cups sliced)
1 cup light brown sugar
1/3 cup balsamic vinegar
1/4 cup finely chopped crystallized ginger (2 ounces)
1/2 teaspoon allspice
1/4 teaspoon ground cardamom
1 pinch ground cloves
1 cinnamon stick
2 teaspoons fresh thyme
1 1/2 teaspoons salt
fresh ground pepper

Steps:

In a large stainless steel pot add all the ingredients.
Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
Let the chutney simmer - uncovered - for 1½-2 hours.
Stirring frequently while cooking.
Jar and chill or process in a water bath for longer shelf life.

Nutrition Facts : Calories 231.5, Fat 0.6, SaturatedFat 0.1, Sodium 451.6, Carbohydrate 57.1, Fiber 4.8, Sugar 36.6, Protein 1.6

RHUBARB-CHERRY CHUTNEY

Rhubarb-Cherry Chutney image

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 55m

Yield 6 cups.

Number Of Ingredients 12

Ingredients

7 cups chopped fresh or frozen rhubarb (about 2 pounds)
2 cups packed brown sugar
2 cups fresh or frozen pitted tart cherries, chopped
1 large tart apple, peeled and chopped
1 cup red wine vinegar
1 medium red onion, chopped
1 celery rib, chopped
1 tablespoon finely chopped crystallized ginger
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves

Steps:

In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Nutrition Facts :

SWEET CHERRY CHUTNEY

Sweet Cherry Chutney image

Make and share this Sweet Cherry Chutney recipe from Food.com.

Provided by Diana Adcock

Categories Chutneys

Time 1h50m

Yield 6 half pints

Number Of Ingredients 6

Ingredients

10 cups pitted sweet cherries (about 7 pounds)
1 cup dark brown sugar
2 1/2 teaspoons ground allspice
1 1/4 cups white vinegar
4 teaspoons corn syrup
1 1/2 cups raisins

Steps:

Add all ingredients except raisins in a large stainless or enamel pot.
Bring to a full rolling boil stirring constantly until sugar is dissolved.
Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
Stir in raisins and boil for 5 more minutes.
Ladle into clean hot jars leaving 1/2 inch head space.
Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the chutney will taste. If possible, use organic cranberries, rhubarb, cherries and chestnuts.
Chop the fruit and vegetables evenly: This will help them cook evenly and prevent the chutney from becoming too chunky.
Cook the chutney over low heat: This will help the flavors to develop and prevent the chutney from burning.
Stir the chutney frequently: This will help to prevent the fruit and vegetables from sticking to the bottom of the pot.
Taste the chutney as it cooks: Adjust the seasonings to taste. You may want to add more sugar, vinegar, or spices.
Let the chutney cool completely before serving: This will allow the flavors to meld together.

Conclusion:

Cranberry-Rhubarb-Cherry-Chestnut Chutney is a delicious and versatile condiment that can be enjoyed in many ways. It is perfect for Thanksgiving dinner, but it can also be served with roasted meats, poultry, or fish. It can also be used as a spread for sandwiches or crackers. No matter how you choose to enjoy it, this chutney is sure to be a hit.