Cranberry Chutney For Ham Recipes
CRANBERRY CHUTNEY
You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 3 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
HONEY-GLAZED HAM WITH CRANBERRY RELISH
A tangy cranberry-pecan relish adds a festive touch to a honey-glazed spiral sliced ham.
Provided by Food Network
Categories main-dish
Time 40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- 1. Remove and discard glaze packet from ham or reserve for another use. Begin by preparing ham according to package directions.
- 2. Make Honey Glaze: While baking, mix honey, mustard and lemon juice in small bowl until blended. Set aside until the last 30 minutes of baking time.
- 3. Make Cranberry Relish: Combine apples and juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cranberries; simmer an additional 5 minutes, or until fruit is tender, stirring occasionally. Remove from heat; stir in marmalade and pecans. Set aside until ready to eat. Or, if made in advance, cover and refrigerate until ready to use.
- 4. Uncover ham and brush with the Honey Glaze for the last 30 minutes of the baking time.
- 5. Let stand 10 minutes. Carve and serve with Cranberry Relish.
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
CRANBERRY-TOMATO CHUTNEY
Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine Johnson
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h20m
Yield 40
Number Of Ingredients 11
Steps:
- In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
- Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 7.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 60.5 mg, Sugar 6.5 g
THE BEST CRANBERRY CHUTNEY
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Provided by KLBoyle
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.
CRANBERRY CHUTNEY FOR HAM
Make and share this Cranberry Chutney for Ham recipe from Food.com.
Provided by Lorac
Categories Chutneys
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine and chill.
Nutrition Facts : Calories 56.5, Fat 0.1, Sodium 36.5, Carbohydrate 14.5, Fiber 0.7, Sugar 13.7, Protein 0.2
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SPICED SMOKED HAM WITH MANGO-CRANBERRY CHUTNEY …
From foodandwine.com
5/5 Servings 10-12
- Preheat the oven to 350°. Remove the rind from the ham and trim the fat to a 1/2-inch layer. Using a sharp knife, score the fat in a crosshatch pattern without cutting into the meat.
- Set the ham in a large roasting pan, fat side up; add the cider and sherry and cover loosely with foil. Bake for 4 hours, basting with the pan juices every half hour; add water if the pan looks dry. The ham is done when it is golden and an instant-read thermometer inserted in the thickest part registers 150°. Transfer to a sturdy rimmed baking sheet.
- In a medium skillet, toast the coriander, cumin, fennel and cardamom seeds over moderate heat until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. Mix in the sugar, salt and cayenne. Sprinkle the spice mixture over the ham, lightly pressing it into the crosshatched fat. Bake the ham for about 20 minutes, until the crust is golden. Transfer the ham to a cutting board and let stand for 15 minutes.
- Set the roasting pan over high heat until sizzling. Add 1 cup of water and simmer, scraping up the browned bits, until reduced to 1/4 cup. Pour the pan juices into a bowl and skim off the fat. Carve the ham into thin slices and arrange on a platter. Serve with the pan juices and the Mango-Cranberry Chutney.
SPICED SMOKED HAM WITH MANGO-CRANBERRY CHUTNEY RECIPE ...
From myrecipes.com
Servings 10-12
- Preheat the oven to 350°. Remove the rind from the ham and trim the fat to a 1/2-inch layer. Using a sharp knife, score the fat in a crosshatch pattern without cutting into the meat.
- Set the ham in a large roasting pan, fat side up; add the cider and sherry and cover loosely with foil. Bake for 4 hours, basting with the pan juices every half hour; add water if the pan looks dry. The ham is done when it is golden and an instant-read thermometer inserted in the thickest part registers 150°. Transfer to a sturdy rimmed baking sheet.
- In a medium skillet, toast the coriander, cumin, fennel and cardamom seeds over moderate heat until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. Mix in the sugar, salt and cayenne. Sprinkle the spice mixture over the ham, lightly pressing it into the crosshatched fat. Bake the ham for about 20 minutes, until the crust is golden. Transfer the ham to a cutting board and let stand for 15 minutes.
- Set the roasting pan over high heat until sizzling. Add 1 cup of water and simmer, scraping up the browned bits, until reduced to 1/4 cup. Pour the pan juices into a bowl and skim off the fat. Carve the ham into thin slices and arrange on a platter. Serve with the pan juices and the Mango-Cranberry Chutney.
CRANBERRY CHUTNEY (LOW SUGAR) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
Cuisine Gluten Free, VeganTotal Time 30 minsCategory CondimentCalories 96 per serving
- To the saucepan add all the ingredients apart from the cranberries. Cover and bring the mixture to the boil then lower the heat and simmer for 15 minutes stirring occasionally.
- Add the cranberries, stir, cover and continue simmering for 10 more minutes or until the cranberries have stopped making ‘popping’ sounds and the mixture has thickened, stirring occasionally.
A SWEET AND SPICY CRANBERRY CHUTNEY RECIPE - TWOSLEEVERS
From twosleevers.com
Ratings 25Calories 60 per servingCategory Sauces, Side Dishes
- Cook for 4 mins High Pressure. Allow it to release pressure for 10 mins and then release all remaining pressure.
- Use silicone mitts to tilt the bowl and then, using an immersion blender, roughly blend the Chutney.
HONEY BOURBON HOMEMADE CRANBERRY CHUTNEY - PLATING PIXELS
From platingpixels.com
Ratings 5Category HolidayCuisine AmericanTotal Time 40 mins
- In a medium saucepan stir together all ingredients except pecans over medium heat. Bring to a boil then reduce to medium-low. Simmer 30 minutes, uncovered, stirring occasionally. Consistency should be very thick like a jam.
- Remove from heat and let sit for 20-30 minutes to cool slightly. Use a masher to carefully mash any whole cranberries left in mixture. Set aside.
- Toast pecans in a pan or broil in oven just until lightly browned and fragrant, stirring often. Fold into cranberry chutney mixture. Serve with desired meat or side. To serve later: cool to room temp, then store in sealed container in fridge up to a week or freeze for longer storage.
GLAZED HAM WITH CRANBERRY CHUTNEY - WYSE GUIDE
From wyseguide.com
4.6/5 (13)Total Time 1 hrCategory DinnerCalories 554 per serving
- Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to take the chill off. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the roasting pan and cover tightly with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney.
- For the glaze: In a small saucepan, combine the butter, honey, mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.
- For the chutney: In a 3-quart saucepan, combine the cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer until thickened, 25-30 minutes.
- When the ham is close to 120°F, remove foil and begin glazing every 10-15 minutes until a crust starts to form and the ham reaches 140°F, 30-40 minutes. In the last few minutes, turn the broiler on to create a deeper crust.
HAM & ARUGULA SANDWICHES WITH CRANBERRY CHUTNEY RECIPE ...
From myrecipes.com
Servings 4Calories 246 per servingTotal Time 15 mins
- Spread chutney over bottom side of 1 pizza crust. Spread mustard on bottom side of remaining crust. Arrange sliced ham over mustard-coated crust. Top with arugula. Place chutney-coated side of remaining crust over arugula. Cut into four equal sandwiches.
CRANBERRY CHUTNEY RECIPE - RECIPES.NET
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Cuisine ATotal Time 55 minsCategory Dip, Sauce & CondimentCalories 142 per serving
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