Cranberry Ginger Chutney Food

CRANBERRY, APPLE AND GINGER CHUTNEY

Steps:

• Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

CRANBERRY GINGER CHUTNEY

Steps:

• Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
• Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.

CRANBERRY GINGER CHUTNEY

Steps:

• In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
• Increase the heat to high and boil 3 minutes.
• Transfer to a bowl and cool.
• Cover and refrigerate 24 hours before using to blend flavors.

CRANBERRY CHUTNEY

Steps:

• Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.

CRANBERRY-GINGER CHUTNEY

Steps:

• In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

CRANBERRY-APPLE CHUTNEY

Steps:

• Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

CRANBERRY-GINGER CHUTNEY

Steps:

• Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.)

CRANBERRY-GINGER CHUTNEY

Steps:

• Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

CRANBERRY CHUTNEY

Steps:

• Combine the ginger, orange zest and juice, apple cranberries, cinnamon stick, sugar, cloves, a pinch of salt and some ground black pepper in a saucepot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until thickened, 10 to 15 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Cool before serving.

CRANBERRY CHUTNEY

Steps:

• In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
• Bring to a boil, stirring until the sugar has dissolved.
• Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
• Boil gently, stirring often, uncovered for 45 minutes.
• Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
• You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.

CRANBERRY AND PEAR CHUTNEY

Steps:

• In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

CRANBERRY CHUTNEY

Steps:

• Drain juice from pineapple into a 2 quart microwave container.
• Add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
• Microwave on 100% power for 12-14 minutes until thick. Stir every 3 minutes. Stir in pineapple and walnuts.
• Let sit for about 15-20 minutes and it will thicken.
• Keep refrigerated.

GINGER CRANBERRY CHUTNEY

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

APPLE & CRANBERRY CHUTNEY

Steps:

• Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
• Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
• Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

SPICED CRANBERRY CHUTNEY

Steps:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

Steps:

• Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

CRANBERRY CHUTNEY

Steps:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

CRANBERRY CHUTNEY

Steps:

• Place all ingredients in a large saucepan.
• Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
• (If using frozen cranberries, increase cooking time to 35-40 minutes.).

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 2-quart heavy saucepan.
• Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
• Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
• Chill chutney, covered, at least 8 hours for flavors to develop.

CRANBERRY CHUTNEY

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 and lemon juice.
• Cover and refrigerate for 8 hours or overnight before serving.
• Just before serving, stir in the walnuts.
• Serve with meat or dressing.

CRANBERRY GINGER CHUTNEY WITH THAI CHILES

Steps:

• Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
• Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
• Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.