Cranberry And Candied Orange Chutney Recipes

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CRANBERRY ORANGE CHUTNEY



Cranberry Orange Chutney image

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

3 cups fresh cranberries (can use frozen-no need to thaw)
1 cup onion, peeled and chopped
1 cup raisins (or currants)
1 cup cider vinegar
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves

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 AND CANDIED ORANGE CHUTNEY



Cranberry and Candied Orange Chutney image

Categories     Sauce     Berry     Citrus     Fruit     Dessert     Thanksgiving     Condiment     Cranberry     Orange     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 large navel orange with skin
7 cups water, divided
1/2 cup sugar
2 cinnamon sticks, divided
1/4 cup (packed) golden brown sugar
1 tablespoon dark rum
2 teaspoons apple cider vinegar
1/8 teaspoon ground allspice
1/2 cup fresh or frozen cranberries

Steps:

  • Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
  • Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
  • Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)

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