Ginger Cranberry Chutney Recipes
CRANBERRY CHUTNEY
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
- Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
- Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.
Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g
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.
CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
GINGER CRANBERRY CHUTNEY
I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.
Provided by Taste of Home
Time 55m
Yield 5 cups.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 117 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY GINGER CHUTNEY
This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 7m
Yield 3 cups (approx), 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 101.6, Fat 0.1, Sodium 7.4, Carbohydrate 26.2, Fiber 1.8, Sugar 23.1, Protein 0.7
CRANBERRY GINGER CHUTNEY
This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.
Provided by Ali's Family Kitchen
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 31.6 g, Fat 0.7 g, Fiber 3.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 28.5 mg, Sugar 25 g
DRIED CRANBERRY CHUTNEY APPETIZERS
Made in minutes with just four ingredients, this chutney makes a great side dish. You can also use it to perk up grilled chicken, roasted vegetables, or tortilla wraps.
Provided by Annacia
Categories Mango
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- Combine dried cranberries, water, sugar, and ginger in a small saucepan.
- Bring to boiling.
- Cover and remove from heat.
- Let stand for 15 minutes.
- Snip any large pieces of mango chutney.
- Stir chutney into cranberry mixture.
- Cover and chill at least 2 hours (overnight recommended).
- Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
- Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
- Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.
Nutrition Facts : Calories 94, Fat 0.1, Sodium 2.9, Carbohydrate 24.3, Fiber 1.8, Sugar 20.4, Protein 0.2
CRANBERRY-GINGER CHUTNEY
Provided by Food Network
Categories condiment
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
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-GINGER CHUTNEY
Categories Berry Ginger Side Thanksgiving Quick & Easy Cranberry Pear Fall Simmer Boil Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
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
Categories Condiment/Spread Ginger Low Sodium Cranberry Winter Bon Appétit
Yield Makes about 1 2/3 cups
Number Of Ingredients 8
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, APPLE AND GINGER CHUTNEY
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
More about "ginger cranberry chutney recipes"
CHRISTMAS CHUTNEY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Chutney RecipesServings 1.2Calories 8 per serving
- Cut out a 12cm square of muslin and put the ginger, cinnamon and cloves in the centre. Bring the corners together and tie firmly with a piece of kitchen string to enclose.
- Put the muslin bag along with all the remaining ingredients into a preserving pan or large saucepan. Heat gently until the sugar dissolves.
- Bring the mixture to the boil, then lower the heat and simmer for 30 minutes or until thickened. To check if the chutney is ready, draw a wooden spoon across the base of the pan – it should leave a visible channel for 1-2 seconds.
- While the chutney is still hot, decant into hot, sterilised jars (see know-how), then cover with discs of waxed paper and seal with lids.
CRANBERRY, GINGER AND ORANGE CHUTNEY RECIPE - JOANNE …
From foodandwine.com
5/5 Category Thanksgiving
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
- In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
GINGER CHUTNEY RECIPE | ALLAM CHUTNEY BY SWASTHI'S …
From indianhealthyrecipes.com
5/5 (54)Total Time 20 minsCategory SideCalories 156 per serving
- Add all the cooled ingredients to a blender jar along with jaggery, little tamarind, salt and little water. Blend all these till smooth or coarse chutney to suit your taste.
- Heat a tbsp oil in a small pan. Add mustard, urad dal & red chilli. When the mustard splutters, add curry leaves. When they turn crisp, sprinkle hing. Turn off the stove and pour this over the allam chutney.
CRANBERRY CHUTNEY WITH GINGER RECIPE | …
From chefdehome.com
Cuisine AmericanCategory Side Dish, RelishServings 2Total Time 25 mins
GINGER-CRANBERRY CHUTNEY RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 6Estimated Reading Time 40 secsCategory Sides & SaladsCalories 161 per serving
CRANBERRY-GINGER CHUTNEY - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, IndianTotal Time 50 minsServings 3Calories 100 per serving
GINGER CRANBERRY CHUTNEY - HOUSE & HOME
From houseandhome.com
CRANBERRY-GINGER CHUTNEY - SAVEUR
From saveur.com
CRANBERRY, PEAR, AND GINGER CHUTNEY | IGA RECIPES
From iga.net
CRANBERRY-GINGER CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Bring cranberries, sugar, and orange juice to a boil in a large saucepan. Reduce heat, and simmer 15 minutes. Remove from heat.
INSTANT POT CRANBERRY-GINGER CHUTNEY - ENHANCE YOUR PALATE
From enhanceyourpalate.com
3.7/5 (3)Total Time 35 minsCategory Condiments, Side DishCalories 24 per serving
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.
GINGER CRANBERRY CHUTNEY | MCCORMICK GOURMET
From mccormick.com
Cuisine AmericanCategory CondimentsServings 8
CRANBERRY-GINGER CHUTNEY RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (8)Servings 3
CRANBERRY, GINGER, AND PEAR CHUTNEY RECIPE - SANFORD D ...
From foodandwine.com
4/5 Servings 3.5
CRANBERRY-GINGER CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 8 hrsCategory Healthy Recipes With CurryCalories 22 per serving
CRANBERRY GINGER CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 28 minsServings 3.5
CRANBERRY CHUTNEY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, IndianTotal Time 1 hr 15 minsCategory SaucesCalories 47 per serving
GINGER CRANBERRY CHUTNEY — JASMINE HEMSLEY
From jasminehemsley.com
Estimated Reading Time 2 mins
CRANBERRY PEAR AND GINGER CHUTNEY RECIPES
From tfrecipes.com
CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER ...
From bostonorganics.grubmarket.com
GINGER CRANBERRY CHUTNEY - HOUSE & HOME
From pre.houseandhome.com
CRANBERRY-GINGER CHUTNEY RECIPE
From crecipe.com
GINGER CRANBERRY CHUTNEY RECIPES
From tfrecipes.com
CRANBERRY CHUTNEY - OPRAH.COM
From oprah.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love