Autumns No Sugar Added Cranberry Chutney Recipes

SWEET AND SPICY CRANBERRY CHUTNEY

Sweet and Spicy Cranberry Chutney image

This is by far the best cranberry dish of any type that I've ever tasted. It was passed on to me from my mother-in-law. The garlic adds a hint of savoriness and the fresh ginger gives it a spicy kick. A very easy recipe with a sophisticated flavor. I could not find another cranberry chutney recipe exactly like it anywhere on the web, so I am sharing it here! The flavor gets better the longer it sits, so making it a day or two ahead is preferable.

Provided by nanig

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 1h25m

Yield 48

Number Of Ingredients 13

Ingredients

2 cups water
1 ½ cups brown sugar
1 cup white sugar
4 cups fresh cranberries
1 cup chopped onion
1 cup dates, pitted and chopped
1 cup raisins
½ cup vinegar
½ cup chopped fresh ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1 large garlic clove, chopped
8 cloves

Steps:

Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
Pour into a large bowl and refrigerate until set, about 45 minutes.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 51.3 mg, Sugar 12.8 g

LOW-SUGAR APPLE CHUTNEY

Low-Sugar Apple Chutney image

This sweet and spicy, low-sugar apple chutney is full of flavor and a delicious homemade condiment to serve with chicken, fish, and meat. It's also a great addition to a cheese plate.

Provided by Jessica

Categories Condiments

Time 34m

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 cup chopped red onion
1 jalapeño pepper,, minced (discard ribs and seeds unless you want it spicy)
2 teaspoons grated ginger
4 cups diced apples
1/2 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon whole-grain Dijon mustard
1/4 teaspoon Kosher salt

Steps:

Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute.
Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool.
Store in a glass mason jar or airtight container in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 26 calories, ServingSize 20 Servings

AUTUMN'S NO SUGAR ADDED CRANBERRY CHUTNEY

AUTUMN'S NO SUGAR ADDED CRANBERRY CHUTNEY image

Categories Condiment/Spread Sauce Berry Citrus Fruit Side Stew Christmas Thanksgiving Low Carb High Fiber Low/No Sugar Wheat/Gluten-Free Pear Winter Healthy Vegan

Yield 8

Number Of Ingredients 12

Ingredients

1 Tangerine
1 3/4 cup POM® Pomegranate-Cranberry Juice or apple cider
4 slices Fresh ginger
1/4 cup Sliced shallots
3/4 cup Quartered dried figs, or 50/50 mix of dried figs and dried apricots
1/4 cup Currents or dried blueberries, or 50/50 mix of currents and dried blueberries
1 Asian pear, cored and cut into eighths
1 12-ounce bag fresh cranberries
1/2 cup Splenda®
4 Whole cloves
1 Cinnamon Stick
1 Star anise

Steps:

Peel the tangerine. Scrape the white pith from the peel and then cut the peel into long strips. Cut the tangerine itself in half through the equator, remove seeds and separate into segments. Bring the juice (or cider) to a boil in a three-quart pan with ginger, shallots, figs, currants and tangerine peel. Add pear and tangerine segments and cook over medium heat until the pear has softened, about 15 minutes. Add cranberries, Splenda®, and cloves, cinnamon stick, and star anise (you may wish to put the three spices in a mesh tea strainer or a spice bag) and cook until the cranberries pop, about 10 minutes. Remove the ginger and spices. (Or, for more infused flavor, refridgerate the chutney with the ginger and spices, allowing the flavors to meld together overnight. Then, remove the ginger and spices.) The chutney can be served either chunky or smoothed into jam-like blend. To smooththe chutney, blend the chutney in a blender or food processor until texture is unifornly evened. Store chutney in the refrigerator for up to one week, or freeze chutney for use throughout the holiday season.

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